Cranberry, Nut, and Syrup Muffins

Ingredients

Flour 125 g

Maple syrup 70 ml

Apple puree 100 g

Vegetable oil 35 ml

Baking powder 1/2 tsp

6% vinegar 1/2 tsp

Vanilla extract 1/2 tsp

Pinch of sea salt

Cranberries 50 g

Nuts 50 g

Pour hot water over the cranberries and let them sit for 30 minutes. Chop the nuts and sift the flour. Mix the flour with baking powder, salt, cranberries, and half the nuts. Add 50 ml of maple syrup, applesauce, oil, vanilla extract, and vinegar and mix thoroughly.

 Divide the mixture among the muffin tins, filling them 3/4 full. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 18-20 minutes.

Toss the remaining half of the nuts with 2 teaspoons of maple syrup, remove the muffins from the oven, brush the tops with maple syrup, sprinkle with nuts, and return to the oven for 5-7 minutes. Cool the muffins slightly in the muffin tins, remove them, and cool completely on a wire rack.

Enjoy!