Cranberry Orange Pistachio Muffins

Yields: 12 Muffins

• 270g Anita’s Organic All Purpose Spelt Flour

• 170g Cane Sugar

• 8g Baking Powder

• 2g Baking Soda

• 1g Salt

• 140g Orange Juice

• 40g Vegan/Dairy Free Yogurt

• Zest of 2 Oranges

• 100g Canola Oil

• 10g Vanilla Extract

• 125g Fresh Cranberries

• 60g Pistachios (unsalted), chopped

1. Preheat the oven to 350 degrees

2. Line Muffin Tins with baking cups

3. In a large bowl, mix together all the wet ingredients

4. In a medium bowl, sift together the dry ingredients, add sugar

5. Add the dry mix to the wet mix, then stir/fold everything together until just combined

6. Fold in cranberries and pistachios (save a few for the topping!)

7. Bake for 20-25 minutes. Insert toothpick to test if done.

8. Allow to cool in the pan for 20 minutes, transfer to a wire rack to cool fully

9. Drizzle with an orange glaze and sprinkle with chopped pistachios.