Cranberry and Orange Muffins
Ingredients
- 1 cup wholemeal flour
- 1 cup self-raising flour
- 1 tsp baking powder
- 1/2 cup coconut palm sugar
- 1 cup dried cranberries
- zest of 1 orange
- 1 apple, finely grated
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup whole milk (or any plant based milk if #dairyfree)
Preparation
Preheat the oven to 200°c/180°c fan
Line a 12-hole muffin pan with paper cases
Combine both flours, baking powder, coconut sugar, cranberries, orange zest and apple in a bowl and stir well
Make a well in the centre
Whisk the egg, oil and milk together in a separate bowl
Add the egg mixture to the flour mixture
Stir until the mixture just comes together but don't over-mix it
Divide the mixture equally into the paper cases
Bake for 15 minutes or until a knife or skewer inserted in the centre of 1 muffin comes out clean
Leave in the muffin tray for 10 minutes then transfer to a wire rack to cool
