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)
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.
I’ve been waking up super early…5.30am, for no special reason. It’s one the one hand annoying as I’d like to get a bit more sleep, but I also relish the peace and quiet with the rest of the household still snoozing. So what do you do with a bit or early morning time on your hands? Get inspired by recipes and do some cooking of course!
I had to wait until my toddler woke to make these as I knew she’d love helping – she was super proud of herself for making cakes with carrots in. She grated the carrots (with help), did a lot of mivixing, measured out the sultant, baking powder and cinnamon, then dolloped it into the cases. I recion she will be on Masterchef soon 😉
Here is our recipe – it has some sugar in, but if you wanted to make it sugarfree try adding homemade applesauce (stewed apples pureed down).
Carrot Oatmeal Muffins. Gluten Free, great for little ones.
Author: Priya Tew, Dietitian UK
125g oat flour
75g rice flour
50 g potato starch
1 tsp baking powder
2 tsp cinnamon
50ml rapeseed oil
2 grated carrots
1 large handful of sultanas
Mix together the flours and potato starch with the baking powder and cinnamon.
Add in the eggs one at a time, then the milk and oil.
Next add the sugar and grated carrots.
Finally stir in the sultanas by hand.
Spoon the muffins into muffin cases and bake at Gas Mark 4 for 16-18 minutes.
Delicious served fresh from the oven, as part of a packed lunch or with custard as a pudding. These will freeze well too.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.