in Recipes

Barberry and cranberry muffins

updated

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Ingredients for 1 servings:

  • 160 g wholemeal spelt flour
  • 100 g brown cane sugar (160 g if you want it really sweet)
  • 160 g butter or 120 g oil
  • 4 eggs
  • some tonka bean shavings
  • ½ pack of cream of tartar baking powder
  • 2 handfuls of dried barberries
  • 2 handfuls of cranberries, dried
  • 1 handful of coconut chips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wholesome

Combine flour with baking powder and brown sugar. Beat eggs and mix with butter and tonka bean zest. Fold in the flour mixture. Finally, fold in the barberries, cranberries, and coconut chips. Divide among 12 muffin tins. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat) and bake the muffins for about 20 minutes.

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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.

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