Ingredients
300g fresh cranberries
Juice from 1 satsuma
150g honey
3 tbsps cold water
1 banana
400g self raising flour
4 tbsps coconut oil
150g skimmed milk
1 egg
Method
1. Place the cranberries, water, honey and satsuma juice in a large pan and simmer for between 5 - 10 minutes until the cranberries are completely softened.
2. Remove from heat and purée the mixture. I used a hand blender. Set aside to cool.
3. Peel the banana, break into pieces, place in a bowl and purée. Again, I used a hand blender.
4. Add the egg and mix together.
5. Mix in the coconut oil and stir well until fully combined.
6. Add the milk and flour and mix until you have a sticky mixture.
7. Take approximately 150g of the Cranberry sauce and fold it gently into the mixture. Your mixture should then turn a lovely pink colour like this.
8. Spoon the mixture into muffin cases so that they are about half full.
9. Cook near the top of a preheated oven for approximately 25 minutes at 160 degrees.
10. Allow to cool fully before removing from the muffin tin.
The recipe makes 12 Muffins which are only 202 calories each.
Simmering the cranberries with the honey and orange juice first removes any tartness and the banana helps to add to the sweetness. These make a lovely festive treat and would even be good as breakfast Muffins on Christmas morning.
Let me know if you try making these and look out on the blog for another festive recipe in the new few days. Speak to you soon
Love Erica xxx
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