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Servings

Prep Time

Cook Time

Ingredients

• Muffins
• 500 ml (2 cups) Dried Cranberries
• 500 ml (2 cups) unbleached organic flour
• 15 ml (1 tbsp) baking powder
• 250 ml (1 cup) organic oats
• 250 ml (1 cup) brown sugar, packed
• Grated zest and juice of 1 organic lemon
• 310 ml (1 ¼ cups) milk
• 125 ml (½ cup) unsalted butter, melted
• 1 egg, lightly beaten
• Toppings (optional)
• 15 ml (2 tbsp) oats
• 60 ml (¼ cup) brown sugar, packed
• 80 ml (1/3 cup) pecans, finely chopped
• 2.5 ml (½ tsp) ground cinnamon
• 15 ml (1 tbsp) butter, melted

Directions

1. Blanch dried cranberries in a pot of boiling water 5 minutes. Drain and let cool.

2. Preheat oven to 200°C (400°F).

3. In a large bowl, sift together flour and baking powder. Add remaining dried ingredients, cranberries and lemon zest, then mix well.

4. In another bowl, combine milk and lemon juice. Leave to rest a few minutes. In a small bowl, prepare garnish by combining all the ingredients and set aside.

5. Make a well in the center of dried ingredients, then add in melted butter and beaten egg. Pour in curdled milk and mix.

6. Fill 8 large muffin molds with dough and top with garnish. Bake in oven around 20 minutes or until muffins are firm to the touch. Let cool before unmolding.