½cupcranberriesfresh or frozen, plus extra for topping
2tablespoonraw sugar
Instructions
Preheat oven to 180 degrees Celsius. Line muffin tin with 12 cupcake papers.
In a large mixing bowl sieve together buckwheat flour, coconut flour, tapioca flour and baking powder. Add rapadura sugar to the mixing bowl and use a whisk to combine. Use a spoon to break up any lumps of sugar and then create a well in the centre of the flour mixture.
1 ½ cups buckwheat flour, ⅓ cup coconut flour, ¼ cup tapioca flour, 2 teaspoon baking powder, ½ cup rapadura sugar
In a separate medium sized mixing bowl whisk together eggs, milk, orange juice, zest and olive oil.
1 tablespoon orange zest, ¾ cup orange juice, ⅓ cup soy milk, 3 eggs, ⅔ cup olive oil
Pour wet ingredients into dry ingredients and whisk until just combined. Add the cranberries and stir through.
½ cup cranberries
Use an ice cream scoop to spoon batter into the cupcake papers. Sprinkle the top of each muffin with extra cranberries as well as raw sugar. Place onto the top shelf of the oven and bake for 30 minutes, or until just golden on top and skewer comes out clean when inserted into the middle of a muffin.
2 tablespoon raw sugar
Once baked, remove from oven, and allow to cool in tin slightly before transferring to cooling rack.
Video
Notes
Storage
Once cooled, store muffins in an airtight container for up to two days at room temperature. Transfer leftover muffins into freezer bags and freeze for up to 3 months. Nutrition facts are an estimate only.