All Recipies/ Breakfast/ Sweet Treats

Cherry and Cranberry Muffins

Cherry and Cranberry Muffins

Prep Time: 10 mins Cooking Time: 25 mins

Ingredients

  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural full-fat vanilla yoghurt
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 2 cups (250g) spelt or self-raising flour
  • 2 teaspoons baking powder (only use if using spelt flour)
  • 1 cup (175g) cherries
  • ½ cup (75g) dried cranberries, finely chopped
  • ¾ cup (67g) oats
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)

Instructions

1

Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases

2

In a large bowl, mix together the oil, eggs, yoghurt and maple syrup

3

Sift the flour and baking powder into the mixture - whisk to combine

4

Gently fold the cherries, cranberries and oats into the mixture

5

Divide the mixture evenly between the muffin cases and top with granola, if desired

6

Bake your muffins in the oven for 15-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through

7

Serve once cooled.

I can’t seem to go a week without baking some yummy muffins, they are so quick to whip up and if you use spelt flour they are almost guilt-free for both mummy and baby!

 

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