Wholesome Seeded Cranberry Muffins

Wholesome Seeded Cranberry Muffins


  • 25g pumpkin seeds (1 ounce) plus extra for sprinkling (1/2 cup)
  • 25g sunflower seeds (1 ounce) plus extra for sprinkling (1/2 cup)
  • 225g plain flour (1 1/2 cups)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp poppy seeds
  • 115g demerara sugar (1/2 cup turbinado) plus extra for sprinkling
  • 80g dried cranberries (generous 1/2 cup)
  • 250ml plain bio yogurt (1 cup)
  • 75ml sunflower oil (1/3 cup)
  • 1 large free range egg, beaten


How to cook Wholesome Seeded Cranberry Muffins

  1. Line a muffin tray with paper liners.  Preheat the oven to 190*C/375*F/ gas mark 5.
  2. Pop the sunflower and pumpkin seeds onto a baking tray and toast in the oven for 5 minutes.  Let cool.
  3. Whisk together the flour, sugar, baking powder, soda, cinnamon, poppyseeds, cooled seeds and the cranberries in a large bowl.
  4. Whisk together the oil, yogurt, and egg.  Make a well in the centre of the flour mixture.  Pour in the wet ingredients and stir together just to combine.  Divide the batter between the prepared muffin cups.  Sprinkle the tops of each with a few seeds and some demerara sugar.
  5. Bake in the preheated oven for 20 to 25 minutes.  Tip out to cool on a wire rack.  Store any leftovers in an airtight container.

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