Fresh cranberry, orange blossom and oats make for a delicious quick bread loaf or jumbo muffins.
Course Bread Muffins u0026amp; Crackers
Cuisine American, Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Calories 300kcal
Ingredients
Fresh Cranberries - 1 1/2 cups, ground
Eggs - 3
Sugar - 1/2 cup
Sunflower Oil - 1/3 cup
Orange blossom water - 1/2 teaspoon
Milk - 1/2 cup
Oat flour - 1 1/2 cups
All purpose flour - 1 1/2 cup
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Confection sugar - 1/2 cup (optional for glaze)
Butter - 1 tbsp, melted (optional for glaze)
Pistachios - 3 tbsp, crushed (optional for top)
Dried cranberries - 3 tbsp, (optional for top)
Instructions
Preheat oven 350
In a food processor, pulse the cranberries, eggs, oil, sugar and orange blossom. Pulse a few times to incorporate.
Add the both flours, baking powder, baking soda and salt. Pulse a few times to mix.
Add the milk and pulse again to blend.
In paper lined muffin tins or an oiled loaf pan, divide the batter, filling 3/4 way up.
Bake for about 25 minutes or until the top is firm to the touch.
If a glaze and toppings are desired, whisk the milted butter with confection sugar, drizzle across the cooled quick bread. Sprinkle pistachios and dried cranberries across the top.