Thursday, January 9, 2014

Muffins in Mind

Now that I can finally open the door to my cottage without having to chip off ice first; I have muffins on the mind.  Cranberry muffins.  Warm and nutritious and delicious nut and cornmeal and applesauce filled cranberry muffins.  
pretty, pretty muffins

This recipe for cranberry muffins spawns from what is available in the Emergency Food Pantry here at the Chautauqua County Rural Ministry.  It uses ingredients that are easy to find, affordable, and nutritious while still tasting good.  

Cranberry Cornmeal Muffins


Ingredients

  • 1 box corn muffin mix (gold star if you have non-gmo muffin mix)
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 cups fresh cranberries (or frozen)
  • 2 cups applesauce
  • 1/2 cup water
  • 1/4 cup vegetable oil (I like to use extra virgin olive oil)
  • juice and zest of one small orange
  • 1/2 cup maple syrup, stevia, honey, or sugar
  • pinch of nutmeg and cinnamon (optional)
  • 2 packets of maple and cinnamon oatmeal (optional)
Directions

1. Preheat oven to 375 degrees F.  In a medium bowl, combine corn muffin mix, whole wheat flour, baking powder, spices, and salt.  Add cranberries and toss until they are coated with the dry ingredients. 

2. In a large bowl, combine applesauce, oil, water, orange juice and zest, and sweetener and whisk well. 

3. Slowly while mixing, add your dry ingredients to the wet ingredients and stir until well combined.  

4. Pour mixture into parchment lined muffin pans and sprinkle with the oatmeal.

5. Pop it in the oven and bake for about 20-22 minutes, or until a toothpick (I use my chopsticks) inserted into the center comes out clean.

6. Enjoy!

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