Pistachio Cranberry Muffins
The red of the cranberries and the green of the pistachios, mixed with delicious gentle spices, makes these the ultimate Christmas muffin. They are perfectly moist, just like a good muffin should be. I promise if you make them once you’ll be coming back for more time and again!
1/2 cup (70g) dried cranberries
3/4 cup (185ml) olive oil (see note below)
1 cup (250ml) buttermilk
1/2 cup (75g) shelled pistachios, chopped (see note below)
1/2 cup (100g) brown sugar or rapadura sugar
2 cups (300g) wholemeal self-raising flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon finely chopped pistachios, for sprinkling
1 tablespoon brown or rapadura sugar, for sprinkling
- Makes 12
Preheat oven to 200°C. Line a 12 x 1/3-cup capacity muffin tin with paper cases.
Place the cranberries in a bowl and cover with boiling water. Soak for 5-10 minutes then drain. Set aside.
In a mixing bowl, whisk together the egg, oil and buttermilk. Stir in the pistachios, sugar and reserved cranberries. Add the flour and spices and stir until combined (do not overmix). Divide evenly among the paper cases. Mix together the extra pistachios and sugar and sprinkle over the muffins.
Bake in preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool. Serve warm or cool.
Note: chop the pistachios according to the age of your child. Keep them very finely chopped (or ground) for a younger child.
Note: You can use extra virgin or light olive oil. The extra virgin is healthier as it’s not chemically refined and it contains more nutritious polyphenols.