Cranberry Chocolate Muffin

It's been ages since my last post and so many things to tell. We've moved to our new flat. It's 73m² and smaller than the last one. It has a garden facing to a field and it's located in a small town where we always want to live. Moving is always something not easy and this time was even more because I couldn't help hubby much regarding my baby bump and beside that I still go to work. It's been almost a month that we live
in a new flat, we still got some details to be done but nevertheless the flat looks so much better now.

So far the pregnancy is treating me well. I'm in 21st week now and enjoy the movement of little pea inside my tummy. We haven't known the gender yet but the most important thing is that the baby is healthy. Starting from today I have finally my vacation. Today I just enjoyed being home, lazying around, chatting with my family back in Jakarta, doing little chats with the little pea and enjoying to feel its movement. Shortly after I had my lunch, I craved for something sweet then I decided to bake some muffins. The recipe calls for yogurt but I substitued it with sour cream. The result is fantastic and you don't even need a mixer.

Adapted from kleine Kuchen by GU

Ingredients:
100 gr dried organic cranberries
50 gr dark chocolate -- chopped
125 gr flour
2 tsp backing powder
1 egg
75 gr sugar
4 tbsp oil
150 gr sour cream
Oil for greasing muffin tin

Directions:
Preheat the oven to 175C. Grease the muffin tin

Combine the flour and baking powder in a bowl. In another bowl, whisk well the egg, sugar, oil and sour cream. Pour into the flour mix, add chopped dark chocolate. Combine well

Fill the muffin tins with half of the batter then spread with half of dried cranberries. Cover with the left batter and top with dried cranberries. Turn down the heat into 160C, put the tin in the middle and bake for 20 to 25 mins or until set. Let stand for 5 mins before take them out of the tin. Let them cool (Note: I like having them when they're still abit warm)