Thursday, December 18, 2014

Christmas Cranberry Muffins

This time of year is the only time that you can find fresh cranberries at the store. After Christmas they seem to disappear until the next Thanksgiving. Hurry up and make these delicious, light cranberry muffins before it's too late!


 We always have dried cranberries in our pantry, but hardly ever have any fresh. My dad actually did not know what they were. Everyone had fun sampling the cranberries. My dad thought they were too bitter, but Syd, my mom, and I like them. I don't think Harp was much of a fan. Cooked in a sweet muffin batter, anyone would love fresh cranberries. Good thing I'm giving you the opportunity to try such a delicious muffin recipe. :)


Fresh Cranberry Muffins
makes 18
1 ¼ cups coconut flour
2 cups rolled oatmeal, blended into a flour
½ cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp orange zest
2 cups coarsely chopped fresh cranberries, plus a few for the top
1 cup applesauce
2 ½ cups buttermilk
¼ cup oil
2 eggs
1 ½ tsp vanilla extract

Preheat your oven to 375 degrees, and oil a muffin pan. Mix the flour, oat flour, coconut flour, sugar, salt, baking soda, and baking powder together. Add in the cranberries and zest. Whisk the applesauce, buttermilk, eggs, vanilla, and oil together in a separate bowl. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Stick a few of the extra cranberries into the tops of the muffins. Bake for 22-25 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.
Santa Claus is coming to town in less than a week! I sent this card out yesterday, and I hope that it beats Santa to its recipient. Don't you love the Santa belt ribbon and cute sticker?

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