Cranberry, Pecan & Maple Muffins
Ingredients
2 apples peeled and finely chopped
2 ripe bananas
100gm dried or fresh cranberries
50gm pitted dates, chopped
125ml maple syrup
3 tablespoons finely chopped pecan nuts
310gm wholemeal spelt flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
Method
Preheat the oven to 180oC (350oF/ Gas 4).
Mix together all the ingredients by hand until well combined.
Add 375ml of water and fold together. The mixture should not be too wet; if it is, add a little more flour.
Lightly spray a 12 hole muffin tin with oil and spoon the mixture into the tin.
Bake for about 25 minutes.
This recipe is dairy free and low fat - Enjoy!
This recipe is courtesy of The Australia Cranberry Media Bureau, all cranberry products can be found in good supermarkets.
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