You know when you look in the fridge and see something staring at you saying “Use me up quick”? Yes my fridge talks to me 😉 Well I’ve had a punnet of cranberries staring at me for a little while and suddenly I knew I had to use them or lose them. Hubby often does the fruit and veg shopping which is fabulous but means I am never too sure what I will get. Last week he picked up fresh cranberries. Very seasonal but seeing as we didn’t need cranberry sauce what  was I going to do with them?

Cake was the answer. Sometimes in life cake is needed. These beauties worked so well they surprised me, I’m now going to have to adapt the recipe for other fruit so I can make them again.

Healthy Cranberry Muffins (gluten and wheat free)

2014-01-09 09:00:23

Serves 12

Gluten free, wheat free muffins that are moist and soft. The oats give them some whole grains, the fruit reduces the sugar needed and the yoghurt replaces the butter - giving these a healthier outlook.

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Prep Time

10 min

Cook Time

20 min

Prep Time

10 min

Cook Time

20 min

110 calories

23 g

16 g

1 g

3 g

0 g

41 g

60 g

6 g

0 g

0 g

Nutrition Facts

Serving Size

41g

Servings

12

Amount Per Serving

Calories 110

Calories from Fat 10

% Daily Value *

Total Fat 1g

2%

Saturated Fat 0g

1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 16mg

5%

Sodium 60mg

3%

Total Carbohydrates 23g

8%

Dietary Fiber 2g

7%

Sugars 6g

Protein 3g

Vitamin A

1%

Vitamin C

2%

Calcium

3%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/2 cup rice flour
2. 1/2 cup cornmeal
3. 1/2 cup oats
4. 4 tsp sugar/sweetener
5. 1 tsp cinnamon
6. 1/2 cup raisins
7. 1/2 cup fresh cranberries
8. 1 tsp baking powder
9. 1/2 tsp bicarbonate of soda
10. 1/2 mashed banana
11. 1 egg
12. 1 cup natural yoghurt

Instructions

1. Preheat the oven to Gas Mark 5
2. Mix the flours, oats, sugar, cinnamon, baking powder and bicarbonate of soda together.
3. Now add the raisins and cranberries.
4. Mix the egg and yoghurt together seperately with the mashed banana and then add to the mixture.
5. Spoon into muffin cases and bake for 20 minutes.

By Priya Tew, Dietitian UK

beta

calories

110

fat

1g

protein

3g

carbs

23g

more

Dietitian UK https://www.dietitianuk.co.uk/