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)


    1. Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.
    2. 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).
    3. Place pistachios into mixing bowl and chop 13 sec/speed 7. Transfer 1 tablespoon into a small bowl and set aside.
    4. Add eggs, oil, milk, sugar and drained cranberries and combine 10 sec//speed 3.
    5. 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.

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