in Recipes

Cranberry cinnamon muffins with maple syrup

updated

Spread the love

Ingredients for 1 servings:

  • 50 g desiccated coconut
  • 50 g hazelnuts, ground
  • 150 g flour
  • 2 ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 banana(s)
  • 100 ml oil, neutral
  • 100 ml maple syrup
  • 250 g buttermilk or 150 g milk and 100 g natural yogurt mixed
  • 2 eggs
  • 70 g cranberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Makes 12. Preheat oven to 180°C (350°F) and grease a muffin tin or line it with baking cups. Combine the dry ingredients. Mash the banana with a fork and mix with the oil, maple syrup, buttermilk, and eggs. Add the flour to the banana mixture and stir until smooth. Then stir in the cranberries. If desired, use cranberries for garnishing. Spread the batter on the muffin tin and bake on the middle rack at 180°C (350°F) for about 20-25 minutes. Let cool and enjoy your autumnal muffins.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta and salmon pan

Chocolate espresso with Amaretto