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Recipes
Fruity Muffins
Quick and fuss-free muffins for your tiny tots

Recipe Don Mendoza 

Ingredients
  • 2½ cups all-purpose flour
  • 2 eggs
  • ½ cup butter
  • 1 cup buttermilk (infused with vanilla, optional)
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • ½ cup sugar (molasses is a healthy alternative)
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 cup red beans, boiled with a little sugar and drained
  • 1 cup dried cranberries

 

Method
  1. Whisk eggs, buttermilk and butter.
  2. Combine half the cranberries and red beans, and the rest of the ingredients in a mixing bowl. Add the egg and butter mixture and stir to mix well, until a relatively smooth consistency is achieved.
  3. Spoon into a greased mini-muffin pans or individual paper cups, and top with remaining cranberries and red beans.
  4. Bake in a preheated oven (at 210 degrees C) for about 15-20 minutes.
  5. Serve with a drizzle of herb honey (see recipe below). 




Herb Honey

Ingredients
  • 1 cup honey
  • juice and zest of 1 lemon
  • a few of sprigs of marjoram and rosemary
Method
  1. Ground lemon zest and herbs with lemon juice in a mortar and pestle.
  2. Mix into honey and let stand for at least an hour. Store in an airtight container.
TIP
Corn, bread and whole wheat flour are healthy alternatives to plain flour. Wheat germ is the most nutritious part of the wheat kernel and contains little of the gluten protein that causes a reaction in children who are allergic to wheat. 

- Mother & Baby
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