Recipe
Cranberry Muffins
Are you looking for a really great recipe for muffins? Look no further! These muffins are not only delicious as snack, but are also a brilliant way to start your day at the breakfast table. The added Biotona Cranberry juice concentrate will send you out into the winter cold with your store of anti-oxidants fully topped up. These important substances protect your body’s tissues against harmful influences. In other words: our cranberry muffins are both scrumptious and healthy!
| Ingredients | |
|---|---|
| Flour (wholewheat, spelt or mix of both) | 1,5 cup |
| Coconut sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda (bicarbonate) | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Cinnamon | 1 teaspoon |
| Rice milk | ¾ cup |
| Biotona Cranberry juice concentrate | 3 tablespoons |
| Coconut oil, melted | ¼ cup |
| Cranberries, fresh or frozen | ½ cup |
| Necessities |
|---|
| Large mixing bowl, smaller mixing bowl, oven |
- Mix flour, coconut sugar, baking powder, baking soda, salt and cinnamon In a large mixing bowl.
- Combine all the wet ingredients - rice milk, Biotona Cranberry juice concentrate and coconut oil In a smaller bowl.
- Pour wet ingredients into the bowl with dry ingredients and mix only until combined (don’t overmix). Gently fold the cranberries into the dough.
- Distribute the dough into muffin molds and bake in 180°C for about 20 minutes.
