This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Thursday, December 3, 2009

Orange Cranberry Muffins

2 cups flour **
½ cup sugar
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
zest of one orange
1 egg
4 tablespoons melted butter or oil **
½ c milk
½ c orange juice
1 ½ c fresh or unthawed frozen cranberries**
½ c pecans or walnuts, chopped

Oven at 375. Grease a muffin tin. Stir together dry ingredients in a bowl. In another bowl, whisk together egg, butter or oil, milk and orange juice until blended. Add to dry ingredients, stirring until just moistened. The batter will be slightly lumpy. Fold in the cranberries and nuts, being careful not to over mix. Spoon batter into the muffin cups. Bake 20-25 minutes. Let cool in tin for about 5 minutes then transfer to a wire rack to finish cooling. Makes 20 muffins.

**Note-As always I encourage using whole wheat (or a combination of whole wheat and white) flour to boost the nutritional value of these muffins.
**Note-If you are using cranberry sauce (see note below), you may lower the amount of fat by half or more.
**Note-these taste yummy when you use leftover cranberry sauce, perhaps from the winter holidays. Use 1 1/2 cups of sauce, or a combination of sauce and whole berries, to equal 1 1/2 cups. We never know what to do with the leftover sauce, and now we have a delicious and totally new solution. Enjoy!

No comments:

Post a Comment