recipe adapted from glutenfreegirl.com
makes about 15 muffins
350 grams whole-grain flour mix
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp kosher salt
180 grams brown sugar
2 large eggs
300 grams buttermilk
1 tsp vanilla extract
100 grams canola oil
2 large handfuls of pecan cranberry mix
Preheat oven to 350. Spray oil muffin pan.
In a large bowl, combine the flour mix, baking soda baking powder salt and brown sugar. Whisk well to combine. In a separate bowl, combine the eggs, buttermilk vanilla and oil. Add the wet ingredients to the dry ingredients. Stir just until combined. Fold in the nuts and fruit. Fill muffins cups 3/4 full and bake for 20-25 minutes or until toothpick inserted comes out clean.
