Cup muffin

Mr G, my taster, totally approves of the cranberry and chocolate combo

This cup muffin makes a convenient breakfast in a cup , more so when breakfasty things like oats and horlicks  are involved. Buttermilk was used in place of butter which gave the cake its  moisture  and cause the baking powder to go into hyper-drive.

If you should be short of buttermilk like I was, simply add 1 Tbsp of lime/lemon juice to every  cup of milk, stir and let it sit for at least 30 minutes. Cider vinegar would do nicely as well. For this recipe, I used 2 Tbsp of lime juice with 2 cups of milk, stir , sit and use it as needed.

Adding chocolate buttons is an exaggeration ( what with cranberries and horlicks )  but life needs some good surprises now and then. Just like Good Friday, goodness and surprise is an added bonus to an otherwise ordinary life.

Ingredients :

225g plain flour

100g brown sugar

1 Tbsp baking powder

40g horlicks

40g porridge oats

Pinch of fine salt

450ml buttermilk

2 eggs, beaten

175ml vegetable oil

130g cranberries

Big chocolate fondue buttons

Makes 20 cup muffins.

Method :

Preheat oven to 170C. Prepare 20 small-medium sized cups.

In a big bowl, mix flour, sugar, baking powder, horlicks, oats and fine salt. Set aside.

In a mixing bowl, whisk buttermilk,eggs and oil until combined.

Add dry ingredients and stir to combine.

Finally fold in cranberries.

Scoop batter  into cupcakes,  making it only half full.

Put 5 chocolate buttons into each cup. Push buttons halfway  into the batter with a skewer.

Bake at 170C for 26-30 minutes until skewer comes out clean.

Cool for 10 minutes before eating.