Do you fancy something a bit different? I often get stuck in a rut with my baking so it is always a real treat to try something new. These lemon and cranberry muffins are delightfully refreshing and make for a change to our usual fare. I used spelt flour too to give them a bit more texture and flavour.
70g sunflower oil (available for refill in store)
240g caster sugar
120g plain flour
120g spelt flour
1 tbsp baking powder
zest of 1 1/2 lemons
240ml oat milk
2 large eggs
1 1/2 tsp vanilla essence
2 large handfuls of dried cranberries
Preheat the oven t0 190 degrees and line your muffin tin with reusable silicon muffin moulds
Mix together all the ingredients except the cranberries to form a smooth batter. Stir in the dried cranberries.
Transfer to the muffin cases and bake for 15-20 minutes. Leave to cool in the tin slightly then transfer to a wire rack to cool.