Estate Living November 2016 Digital Issue | Page 70

INGREDIENTS
2 cups (240 g) wholewheat flour (or white flour, but not gluten-free unless you are seriously gluten-intolerant,
or are planning to use the muffins as missiles
1.5 tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
pinch ground cloves
½ tsp salt
1 tbsp avocado, olive or coconut oil
2 large eggs, room temperature
seeds of one vanilla pod, or about 1.5 tsp real vanilla extract
1 cup puréed pumpkin or butternut at room temperature
100 ml full-cream Greek yogurt
About 50 ml to 100 ml maple syrup or honey
About 150 g fresh or frozen cranberriess – chopped

METHOD
1. Preheat the oven to 180°C, grease or

spray a 12-place muffin tray.

2. Separate the eggs.
3. In a medium-sized bowl, mix the flour,

baking powder, cinnamon, nutmeg,

ginger, cloves and salt.

4. In a separate bowl, whisk together the

oil, egg yolks, and vanilla. Stir in the

pumpkin purée, yogurt and honey or maple

syrup.
5. Stir in the flour mixture, add the cranberries

(reserving about half a handful) and mix

them through. Mix until no lumps remain.

6. Beat egg whites till stiff and fold into the
mix.
7. Divide the batter into the prepared muffin

cups, and gently press the reserved

chopped cranberries into the top of the

batter. Bake at 180°C for about 25

minutes, or until a toothpick inserted into the

centre comes out clean. Cool in the pan for

five minutes before transferring onto a

cooling rack.

These will be soft and spongy. We didn’t waste the rock-hard ones – they were pretty good toasted, buttered
and slathered with brie.