CRANBERRY AND ORANGE MUFFIN 🍊
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
The blend of cranberry and orange flavors is one of the most festive in my opinion. This recipe, perfectly suited to babies, will also delight older children !
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch of salt
- 2 eggs
- 1 cup of plain yogurt
- 1 orange (for juice and zest)
- 1/4 cup canola oil
- 15 ml (1 tbsp) lemon zest
- 1 cup frozen cranberries, thawed and drained
Preparation :
- Zest the orange to obtain about 1 tablespoon of zest and squeeze its juice to obtain about 1/4 cup. Set aside.
- Mix the flour, baking powder and salt and set aside.
- Mix together yogurt, eggs, oil, orange zest and juice.
- Gradually add the dry ingredients.
- Pour the mixture into well-greased muffin tins.
- Bake at 375F for 25 minutes.
Makes 12 muffins.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the
Freezer. You can substitute 1 cup of wheat flour for the chickpea flour, but add 1/2 cup of coconut sugar for a sweeter taste (avoid if you are less than a year old).
DME Specifications:
This recipe can be served from 6 months by cutting the muffin in half and serving one half at a time.
*Beware of egg and dairy allergens which must be introduced beforehand.
ALTERNATIVES 👇🏼:
Did you know you can replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!