1. All materials are ready
2. Put whole eggs and soft sugar in the basin
3. Whisk with a manual whisk until most of the sugar has melted
4. Add salad oil, corn oil can also be used
5. Whipped evenly
6. Add milk and plain yogurt and beat evenly
7. Sift in low-gluten flour, baking powder, baking soda powder
8. Stir in irregular directions to form a uniform batter
9. Add dried cranberries
10. Use a rubber spatula to gently stir evenly
11. Use a spoon to scoop the batter into a paper mold 5 minutes full, and then add candied cranberries to each batter
12. Spoon the remaining batter evenly into the paper mold about 7 or 8 minutes full
13. Put it into the middle layer of the preheated oven, heat up to 180 degrees, lower the heat to 170 degrees, and bake for 25-30 minutes
14. When the time is up, make it out immediately, let it cool on a drying rack and then put it in a bag and seal it. It tastes better after refrigeration.
15. Isn't it beautiful
16. Share together
17. Dried cranberries and candied cranberries make the yogurt muffins more unique
Tips:The batter is stirred in irregular directions to prevent tendons;
Add white sugar to the whole egg, you can add salad oil without melting all of it;
Homemade yogurt is thick and tasteless. If you use ready-made yogurt from outside, you can reduce the amount of sugar;
Please adjust the baking time and temperature according to the situation of your own oven and the size of the muffin.
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