Cranberry pistachio spiced muffins
- Difficulty Easy
- Active time 15 minutes
- Total time 50 minutes
- Servings 12 portions
- 300 g boiling water
- 100 g dried cranberries
- 70 g shelled pistachios
- 1 egg
- 170 g macadamia oil (see Tips)
- 250 g milk
- 100 g brown sugar (see Tips)
- 300 g wholemeal self-raising flour
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- butter, to serve (optional)
Preparation
- Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.
- Place a bowl onto mixing bowl lid and weigh water and cranberries into it. Set bowl aside to soak for 10 minutes. Drain cranberries well and set aside until needed (see Tips).
- Place pistachios into mixing bowl and chop 13 sec/speed 7. Transfer 1 tablespoon into a small bowl and set aside.
- Add eggs, oil, milk, sugar and drained cranberries and combine 10 sec/
/speed 3. - Add flour and spices and combine 20 sec//speed 3, until combined. Divide evenly between paper cases. Sprinkle with reserved chopped pistachios, then bake for 25 minutes (160°C), or until a skewer inserted into the center of the muffin comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool further. Serve muffins with butter (optional).
Tips & Tricks
- Macadamia oil can be substituted with a light-flavoured extra virgin olive oil if preferred.
- You can use your preferred brown sugar in this cake – either regular brown sugar or a less refined option such as Rapadura sugar (Panela) or coconut sugar.
- To ensure your cranberries are thoroughly drained, you may like to drain them on paper towel for a few minutes.
