Friday, November 23, 2012

Leftover Cranberries? Cranberry Walnut Muffins!


If you are like me and buy fresh cranberries for Thanksgiving, then you probably have some leftovers sitting in your refrigerator as we speak. Well, fear no more, I have a tasty solution for you to use up those extra little guys. This recipe is easy and delicious, and is an absolutely beautiful addition to an Autumn breakfast or as a snack. They can also be wrapped individually and given as little edible party favors at your next event.


Cranberry Walnut Muffins
These muffins come out slightly sweet, with a bit of tang from the cranberries. Delish!
  • 1/4 cup sunflower oil
  • 1/4 cup maple syrup
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1 cup whole wheat pastry flour
  • 3/4 cup unbleached white flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped walnuts
  • 3/4 cup chopped fresh cranberries

Preheat oven to 350 degrees. Oil a muffin tin and set aside. Whisk the oil, syrup, almond milk, vinegar and vanilla in a bowl. In a separate larger bowl, mix the coconut sugar, flours, baking soda and powder, cinnamon and salt. with a rubber spatula, mix the wet ingredients into the dry. Do not over mix the batter. Fold in the 1/2 cup walnuts and cranberries. Using a medium sized ice cream scoop, put one scoop of batter into section of the muffin tin. Top with the remaining 1/4 cup walnuts and place into the oven. Bake for 20 minutes and rotate the pan half way for even baking. Bake 5 minutes more and until a toothpick inserted into the center of the muffin comes out clean. Let cool for 15 minutes and remove muffins from the tin.


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