Rooibos and Cranberry Muffins
150 ml warm Freshpak rooibos tea
125 ml (120g) dried cranberries
200 ml (125g) cake flour
¼ Cup castor sugar
3 ml (½ tsp) salt
2 tsp (10 ml) baking powder
200 ml (125g) rolled oats
150g mixed nuts, chopped
4 Tbs melted butter
1 extra-large free range egg, whisked
1 apple, grated
Preheat oven to at 200°C.
Pour the warm rooibos tea onto the cranberries then leave to steep while continuing with the rest of the recipe.
Mix together whole wheat flour, sugar, salt and baking powder.
Stir in oats and nuts
Add the rooibos and cranberries, butter, eggs and grated apple then mix the batter lightly until combined.
Fill a greased muffin tin two thirds of the way.
Bake in a preheated oven for 20 minutes or until the muffins are cooked through.
Cool the muffins in the tin slightly before turning out.
150 ml warm Freshpak rooibos tea
125 ml (120g) dried cranberries
200 ml (125g) cake flour
¼ Cup castor sugar
3 ml (½ tsp) salt
2 tsp (10 ml) baking powder
200 ml (125g) rolled oats
150g mixed nuts, chopped
4 Tbs melted butter
1 extra-large free range egg, whisked
1 apple, grated
Preheat oven to at 200°C.
Pour the warm rooibos tea onto the cranberries then leave to steep while continuing with the rest of the recipe.
Mix together whole wheat flour, sugar, salt and baking powder.
Stir in oats and nuts
Add the rooibos and cranberries, butter, eggs and grated apple then mix the batter lightly until combined.
Fill a greased muffin tin two thirds of the way.
Bake in a preheated oven for 20 minutes or until the muffins are cooked through.
Cool the muffins in the tin slightly before turning out.
