100g rolled oats
120g whole wheat
1 tbsp wheat germ
2 tbsp wheat bran
1 ½ tsp baking soda
120g dried cranberries
1 orange (zest and juice)
1 egg (beaten)
1 tsp vanilla extract
1 tbsp olive oil
120 ml boiling water
1 tsp cinnamon to dust
Preheat the oven to 190°C and line a muffin tray or baking tray with 9 muffin cases.
Using a food processor, grind the oats until fine. Then, in a large bowl mix together the flour, ground oats, wheat germ, wheat bran and baking soda.
Next, fold in the dried cranberries and orange zest.
Gradually add the remaining ingredients, including the orange juice, egg, vanilla extract, honey and olive oil – stir in the boiling water last.
Allow this mix to rest for 15 minutes in the bowl, and then fill the muffin cases ¾ full with the muffin mixture.
Dust each muffin with a sprinkle of cinnamon, then bake for 15 – 18 minutes or until golden of top.
Remove muffins from pan and allow to cool on a wire rack.
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