Cranberry & Orange Muffins

recipe

Cranberry & Orange Muffins

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Packed full of fibre and omega 3, these muffins will give you plenty of energy for that long commute and help your brain tick over until lunch. Freeze on Sunday and defrost and warm throughout the week.

Ingredients

175g wholemeal self-raising flour
2 tsp baking powder
5 tbsp wheat bran
2 tbsp linseeds
3 tbsp sunflower and/or pumpkin seeds
75g soft brown sugar
Grated zest of a large orange
75g dried cranberries
3 tbsp sunflower oil
2 large eggs
250ml low-fat natural yogurt
1 tbsp rolled oats

Directions

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Preheat oven to /Gas
Place nine large cases in muffin tin.
Stir together the flour, baking powder, wheat bran, linseeds, sunflower and/or pumpkin seeds, sugar, orange zest and cranberries.
Add the oil, eggs and yogurt and mix. Spoon into cases and scatter with oats.
Bake for minutes or until the muffins have risen and are cracking slightly on top.