Cranberry Rye Yogurt Muffin Debut

Name: Cranberry Rye Yogurt Muffin Debut
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 1 piece Egg; 50 g Granulated sugar; 60 ml salad oil; 140 ml Homemade Sugar-Free Yogurt; 100 g Black rye; 20 g Cornstarch; 5 g Baking powder; 2 g Baking soda; 50 g Dried cranberries

Cranberry Rye Yogurt Muffin made with egg, granulated sugar and salad oil, baked until light, fluffy and golden. Follow the steps for the best results.

45 minNewEasy Baking Bake Sweet

Instructions

1
Ingredients: 1 egg, 50g fine granulated sugar, 60ml salad oil, 140ml homemade unsweetened yogurt, 100g black rye, 20g corn starch, 5g baking powder, 2g baking soda, 50g dried cranberries.
2
Pour the eggs and sugar into a large bowl and beat until pale.
3
Add the oil and continue stirring.
4
Add the yogurt and continue to stir.
5
Sift in the dry ingredients and mix into a uniform batter.
6
Mix in the dried cranberries.
7
Pour the batter into the muffin molds.
8
Preheat the oven to 185°C, place in the middle layer, use both top and bottom heat, and bake for 25-30 minutes.
9
Freshly baked, let it cool.
10
Demolding.