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!
|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|
|Rice milk||¾ cup|
|Biotona Cranberry juice concentrate||3 tablespoons|
|Coconut oil, melted||¼ cup|
|Cranberries, fresh or frozen||½ cup|
|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.