2 cups Edmonds Standard Grade Flour (300g)
3/4 cup Chelsea Caster Sugar (170g) + extra for sprinkling (optional)
2 tsp Edmonds Baking Powder
1 tsp ground cinnamon
1/2 tsp Edmonds Baking Soda
1 cup dried cranberries (160g)
150g white chocolate, roughly chopped
2 eggs
1 cup Meadow Fresh Kalo Natural Yoghurt (250g)
150ml neutral oil (i.e. canola, sunflower, rice bran)

Preheat oven to 170°C fan bake. Line a 12-hole muffin tin with paper cases.

Sift Edmonds Standard Grade Flour, Chelsea Caster Sugar, Edmonds Baking Powder, cinnamon and Edmonds Baking Soda into a large bowl. Stir in cranberries and white chocolate.

In a separate smaller jug or bowl, whisk eggs, yoghurt and oil together. 

Add egg mixture to dry ingredients and mix until only just combined (be careful not to over mix). Spoon into paper cases (filling all the way to the top). Sprinkle a little extra sugar on top, if desired. Bake for 20-22 minutes, until a skewer inserted into the centre comes out clean.

Cool in muffin tins for 5 minutes before transferring to a wire cooling rack. Can be served warm or at room temperature.