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    November 25, 2014

    rye cranberry muffins with oat and walnut topping

    Uncategorized

    i decided to make these just a little bit healthier by using less sugar and adding honey, i replaced bleached white flour for organic rye flour.
    i added whole fresh cranberries but dried ones would also work. 

    recipe
    110g butter 1/2 cup
    50g brown sugar 4 tbsp
    4 tbsp honey
    110g rye flour 3/4 cup
    2 eggs
    1 tsp baking powder
    handfull fresh cranberries
    1 tsp cinnamon
    2 tbsp milk
    6 whole walnuts
    4 tbsp wholegrain oats
    1 tbsp vanilla extract
    preheat the oven to 180c 350f
    cream together the butter and sugar then add the honey and vanilla extract.
    add the eggs one at a time then sift in the flour, cinnamon and baking power and fold on.
    add the cranberries and stir then add the milk to loosen the batter
    spoon into cupcake wrappers
    after 5 minutes remove from the oven and sprinkle on the topping
    bake for about 14 minutes in total.
    to make topping  mix 4 tbsp oats and 6 whole walnuts that have been ground up in a food processor add a tsp brown sugar and mix together.

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    4 Comments

    1. Katrina @ Warm Vanilla Sugar says

      November 25, 2014 at 5:41 pm

      These are so pretty! And festive! I just love the topping 🙂

      • twiggstiudios says

        November 26, 2014 at 7:38 am

        Thankyou so much katrina x

    2. Berenice Big says

      November 25, 2014 at 7:31 pm

      Your blog is really awesome !
      Hungry Véronique from Berenice Big blog from france !

    3. Carolyn Selheim-Miller says

      November 26, 2014 at 1:27 am

      Your photographs are beautiful! And these muffins look great too!

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