Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

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Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

Topping	Batter
50 g Einkorn, ground into flour 20 g Quinoa flour 40 g Sunflower seeds 20 g Raw brown sugar 1/2 tsp Cinnamon powder Pinch of salt 40 g Butter, diced	200 g Einkorn, ground into flour 50 g Quinoa flour 2 tsp Baking powder Pinch of salt 2 Eggs 10 packet Nunturals white stevia powder 80 g Butter, melted 1 tsp Vanilla extract 250 g Lactose free 3,8% plain yoghurt 150 g Fresh cranberries

In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.

Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

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