Healthy Christmas Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Egg
- 240 ml Skimmed milk
- 80 ml Maple syrup
- 1 tsp Vanilla extract
- 2 tablespoons Coconut oil (melted)
- 120 g Plain flour
- 120 g Oats
- 1 tbsp Baking powder
- 1 pinch Fine sea salt
- 100 g Dried cranberries
- 75 g Pecans (chopped)
- 1 tbsp Ground cinnamon
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6. Line a twelve hole muffin tin with muffin cases.
- Whisk 1 Egg in a large mixing bowl. Then mix in 240 ml Skimmed milk, 80 ml Maple syrup, 1 tsp Vanilla extract and 2 tbsp Coconut oil (melted).
- Add 120 g Plain flour, 120 g Oats, 1 tbsp Baking powder and 1 pinch Sea salt. Mix it into the wet ingredients.
- Add 100 g Dried cranberries, 75 g Pecans (chopped) and 1 tbsp Ground cinnamon. Fold everything into the batter.
- Divide the muffin batter between the cases.
- Put the muffin tin into the oven and bake for 20 minutes.
- Once cooked, transfer to a wire rack to cool.