Tag Archives: cranberries

Morning Glory Pumpkin Muffins

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Pumpkin season or not, these healthy, moist and delicious muffins are a great way to start any day.  Perfect for lunch kits or a mid morning pick up too!
pumpkin-morning-muffins
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
10 grates of fresh nutmeg
1/2 cup brown sugar
2 tablespoons molasses
1/3 cup melted coconut oil
2 eggs
2 teaspoons vanilla
1 cup pure pumpkin puree
2 large carrots, grated (should equal about 2 cups grated
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 apple, diced or grated
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
  3. Next, mix in the sugar, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
  4. Lastly, fold in the fruits and vegetables, making sure not to over mix.
  5. Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.

One of the things that I love about these muffins is how versatile you can be – use any nut instead of the pecan, or replace the cranberries with raisins or chopped dates.  Today’s mix included half a grated apple and 1/3 cup diced pineapple!

Orange Cranberry Muffins

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These muffins are delicious, light, fresh and so so simple!

Orange Cranberry Muffins

Combine:
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Set aside – and in either a blender (or bullet) mix together;
1 orange, cut into segments (remove the zest first and set aside)
1/2 cup oil
1/2 cup milk
1 egg

Blend well, and then stir gently into dry ingredients with:

1/2 cup chopped dried cranberries
zest of 1 orange

Stir only until combined – then put into muffin tins.

Makes about 14-16 depending on size.

Bake at 400 for 12-15 minutes. Check them at 12 …

You could easily substitute the cranberries for dried blueberries or raisins – go ahead and experiment.

Oatmeal Pecan Chocolate Chip Cookies

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  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups rolled (old-fashioned) oats
  • ½ cup coarsely chopped pecans (I like to lightly toast & cool them first)
  • ½ cup dried cranberries
  • ¼ cup coconut flakes
  • ½ cup semisweet chocolate chips
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup lightly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ cup maple syrup (can sub honey)
  • ½ teaspoon vanilla extract

 

  • Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
  • In a medium bowl, stir the flour, baking powder, baking soda, salt, cinnamon, oats, pecans, cranberries and coconut flakes together with a whisk or fork.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture
  • Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 10 minutes, turning the pan once for even baking, then bake approximately another 7-10 minutes. They will not spread out or change in shape …
  • The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Sunshine Morning Muffins

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Morning muffins

These muffins are a great start to any day – they are always delicious right out of the oven, but if possible, even better the next day.

1 1/2 cups sugar

2 1/4 cups unbleached flour

1 tbsp. cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup shredded, sweetened coconut

3/4 cup dried fruit – cranberries, blueberries or raisins

1 large apple, peeled and grated

1 cup minced pineapple (or canned, crushed, if you want to make it easier!)

2 cups grated carrots

1/2 cup chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

Preheat oven to 350 – bake in the lower 1/3 of the oven

Whisk together: sugar, flour, cinnamon, baking soda and salt in large bowl.

Add coconut, dried fruit, apple, pineapple, carrots and nuts – stir well.

In a separate bowl whisk the eggs with oil and vanilla.  Pour into the bowl with dry ingredients and stir until blended.

Spoon batter into muffins tins – either lined with muffin cups or greased well.  Fill to the brim.

Bake for 35 minutes or until a toothpick comes out clean.

Cool in the pan for about 10 min before removing.

morning muffins with coffee