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Cranberry and Apple Muffins

Servings 18 muffins


  • 2 ½ cups self raising flour
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 7 oz 200g castor sugar
  • 2/3 cup canola oil
  • 1 cup plain yogurt
  • 2 eggs
  • 2 apples peeled and diced into ½ inch cubes
  • 1 cup dried cranberries
  • 2 tablespoons lime juice
  • 1/2 - 2/3 cup confectioners sugar


  • Heat oven to 350 (180C). Spray or grease a 12 count muffin pan (this recipe will make 18 muffins so you can either use two pans of cook two batches.
  • Take a large mixing bowl and sift together the self raising flour, baking soda and cinnamon. Stir in castor sugar. In another mixing bowl combine the eggs, canola oil and yogurt.
  • Pour the wet mix into the dry mix and add the cranberries and apple. Stir until just combined. Spoon mixture into muffin pans and bake for around 20 minutes or until lightly browned and a skewer inserted into the centre comes cleanly out. Cool completely on a wire rack.
  • Combine the lime juice with enough confectioners sugar to make a frosting and drizzle over the tops of the muffins.