Bread, Scone, Muffin, LCD – All Recipes
2 1/2 cups whole wheat flour (or gluten free flour*)
2 teaspoons baking powder (or gluten free baking powder*)
2/3 cup freshly squeezed orange juice
2 teaspoons brown rice syrup 1/4 cup honey (or 2 teaspoons Nature Sweet Sugar Substitute)
1/4 cup cold-pressed olive oil (or cold pressed coconut oil**)
2/3 cup chopped pitted, peeled mandarins or oranges
3/4 cup thawed frozen (or fresh cranberries **)
(GF*, DF, NF**, V)
Preheat the oven to 175°C (350°F).
Lightly oil a 12 cup muffin pan.
Combine the flour and baking powder in a bowl.
In another bowl mix together the orange juice, rice syrup, honey, oil and mandarin oranges.
Add the dry mixture to the wet mixture and mix.
Stir in the cranberries.
Spoon this mixture into muffin cups, filling to the rim and bake until golden brown – about 20–25 minutes.
Serve warm.
Coconut oil may need to be melted in cooler climates.