Friday, December 14, 2012,2:11 AM by
Sruthilaya Subiksha.D

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Makes :

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a 10-hole non-stick muffin tray or line with paper cases.
  • Lightly dust the cranberries in a little flour. Now sift the remaining dry ingredients into the bowl.
  • Whisk together the egg, milk, yoghurt, butter and almond extract in a separate bowl.
  • Sift the dry ingredients on top of the egg mixture. Stir together quickly, but make sure to blend it smoothly. Fold in the dusted cranberries and the sesame seeds; don't overmix.
  • Spoon the batter into the prepared tray or cases almost to the top. Sprinkle the tops with sesame seeds.
  • Transfer to the oven and bake for about 20 minutes, or until the tops are well risen and springy to the touch.
  • Test by inserting a cocktail stick into the centre to check it comes out clean.
  • Remove the muffins from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack.


  • 100 ml semi-skimmed milk
  • 2 tablespoon Greek yogurt
  • 2 teaspoon Cooking Oil, for greasing
  • 150 grams dried cranberries
  • 150 grams plain flour
  • 1 teaspoon baking powder
  • 50 grams caster sugar
  • Pinch of salt
  • 1 egg, beaten
  • 50 grams butter, melted
  • ½ teaspoon almond extract
  • 2 tablespoon sesame seeds

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