Cranberry-Pineapple Minis
Cranberries are native to North America and were used by Native Americans for their medicinal properties.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Cranberries
- 1 cup Pineapple chunks
- 1 cup Flour
- 0.5 cup Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the vegetable oil, vanilla extract, and almond milk.
- Gradually add the wet mixture to the dry mixture and stir until well combined.
- Fold in the cranberries and pineapple chunks.
- Spoon the batter into a greased mini muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini muffins to cool before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 24g8%
- Sugars 16g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.