Ingredients
240g wholemeal flour
2 tsp. baking powder
1/2 tsp. baking soda
50g sugar
1/2 tsp. cinnamon powder
1/2 tsp. salt
230ml fresh orange juice
60ml maple syrup
80ml sunflower oil
2 1/2 tsp. vanilla extract
25g fresh cranberries, chopped
100g pecans, roughly chopped
Icing sugar for decoration
Method
In large bowl mix the flour, baking powder, baking soda, sugar, cinnamon powder and salt
In a small bowl mix the orange juice, maple syrup, sunflower oil and vanilla extract
In the centre of the large bowl, make a well and pour in the wet ingredients and mix until combined, add the cranberries and pecans and mix evenly
In a 12 hole baking pan, pour the mixture in each hole so they are ¾ full
Pre-heat the oven to 180°c and bake the muffins for about 25 minutes
Once baked, leave to cool then remove from tin
Mix the icing sugar with warm water until you form a paste
Pour over the back of a spoon and drizzle on to the muffins
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