Ingredients list. Quantities to follow in photos below. Preheat oven to 170°C
Place 3 Tbls of dried cranberries in a blender and boil the kettle
Add 4 Tbls of boiling water to cranberries and blitz This is what they looked like after the blitz An a separate bowl add 200g self-raising flour, 50g almond flour and 1/2 tsp bicarbonate of soda. Whisk to incorporate all ingredients and to get rid of any lumps in the almond flour. Tip I keep mine in the freezer
Melt 6 Tbls of coconut oil in microwave for 30 seconds. Must not be hot, just melted
Lightly whisk 2 eggs, Add 150ml of yogurt to eggsWhisk Add the 6 Tbls of coconut oil to egg and yogurt mix. I measured out the melted oil as it appeared to be more after melted. It was quite oily and looked like it was going to split.
Add oil mix to flour mix and add the blitzed cranberries. Mix with spoon so that all ingredients are blended well together. The mixture is quite thick
Add frozen berries & Reserve a few for decorating the top
I filled 8 containers. Line the muffin tin with paper cup cake cases . The 2 little Wombles in the front are bigger than the ones in the pan. I wanted to see how they would perform. You can fill 10 cup cake papers perfectly as suggested in the Olive Magazine, sprinkle them with oats (about 1 Tbls for all muffins) and extra fruit
Bake for 25 min in preheated oven at 170°C
Don't they look gorgeous
