Cranberry & Clementine Muffins

I was asked to review a cookbook recentlyCook.Taste.Winter.Smile.
I chose to make two of the delicious recipes and feature them on the blog!
I made some slight changes and converted the recipe to US measurements.These muffins are so unbelievably delightful!Ryan loved them even more than I did.He ate 3 of them the second they came out of the oven!
Keep an eye out for the review later today, including a discount code for the iBook!

Cranberry & Clementine Muffins

6 muffins
Ingredients6 paper muffin cups1 heaping cup of flour1.5 tsp baking powderHeaping 1/2 cup caster sugar(to make caster sugar, grind/food process regular white sugar until fine, not powder)1/4 tsp salt60ml vegetable oil25ml milk1 egg1 tbsp greek yogurt/sour cream1/2 clementine juice & zestHeaping 1/2 cup dried cranberries2 tsp powdered sugar1 tsp cinnamon
Instructions1// Preheat the oven to 355 degrees. Place muffin cups in a muffin tin.2// Sift the flour and baking powder into a large bowl. Add the sugar and salt.3// In a separate bowl, mix together the oil, milk, egg, greek yogurt, and clementine juice and zest.4// Mix into the flour mixture and stir until smooth. Wash the cranberries and toss in some flour to keep them from sinking during baking.5//Fold the cranberries into the batter and evenly divide among the muffin cups.6// Bake in the oven for 15 minutes. Then, turn up the heat to 410 degrees and bake for an additional 4-8 minutes, until the muffins are golden.7// Cool the muffins. Mix together the powdered sugar and cinnamon and dust the top of the muffins before serving.

"I love life. I love being happy. I could sit and watch the ocean go by all day long..."
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