This blog is still in cranberry land. And it may continue to reside there with half a bag hanging around in the freezer.
If you skip down to the recipe, you might notice that these muffins have a lot going on. Ginger, cranberry, orange, vanilla! After baking and cooling, the ginger tends to mellow out a bit. Predominantly, however, the ginger and cranberry are the boldest flavors with just hints of vanilla and orange. If you're not crazy about ginger, you may want to reduce the amounts that I have listed to about one-and-a-half tablespoons. Or if you absolutely love it, you may want to bump it up. Whatever you decide, one thing is for sure, your kitchen will smell heavenly!
Being whole grain, these muffins are pretty filling. I can usually enjoy just one for breakfast and stay full for awhile. Although I confess to chowing down on three of them right after finishing up the photography for this post. If there is one downfall to running a food blog, its that constantly thinking about and looking at food makes you hungry — even when you're not hungry!
Enjoy, and may your Thanksgiving holiday be festive and stress-free!
If you skip down to the recipe, you might notice that these muffins have a lot going on. Ginger, cranberry, orange, vanilla! After baking and cooling, the ginger tends to mellow out a bit. Predominantly, however, the ginger and cranberry are the boldest flavors with just hints of vanilla and orange. If you're not crazy about ginger, you may want to reduce the amounts that I have listed to about one-and-a-half tablespoons. Or if you absolutely love it, you may want to bump it up. Whatever you decide, one thing is for sure, your kitchen will smell heavenly!
Being whole grain, these muffins are pretty filling. I can usually enjoy just one for breakfast and stay full for awhile. Although I confess to chowing down on three of them right after finishing up the photography for this post. If there is one downfall to running a food blog, its that constantly thinking about and looking at food makes you hungry — even when you're not hungry!
Enjoy, and may your Thanksgiving holiday be festive and stress-free!
Ingredients:
2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
Dairy-free buttermilk: 1/2 cup almond milk + 1/2 tablespoon lemon juice
1/2 cup orange juice
2 large eggs
1 tablespoon vanilla paste or 1 teaspoon vanilla extract
2-3 tablespoons minced fresh ginger
2 tablespoons melted coconut oil
1/2 cup coconut or light brown sugar
2 cups cranberries, chopped
Directions:
Pre-heat oven to 350ºF. Line a muffin tin or baking sheet with paper liners.
In a large bowl, combine the flours, baking soda, baking powder and salt. In a separate mixing bowl, whisk together the buttermilk, juice, eggs, vanilla, ginger, oil and sugar. Using a rubber spatula, gently stir half of the dry mixture into the wet ingredients, then repeat just until a batter forms. Gently fold the cranberries into the batter.
Fill the liners about 3/4 of the way full with the batter. Bake for 20-25 minutes or until a toothpick comes out clean and the tops are golden.
Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up.
Yield: 12 muffins
2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
Dairy-free buttermilk: 1/2 cup almond milk + 1/2 tablespoon lemon juice
1/2 cup orange juice
2 large eggs
1 tablespoon vanilla paste or 1 teaspoon vanilla extract
2-3 tablespoons minced fresh ginger
2 tablespoons melted coconut oil
1/2 cup coconut or light brown sugar
2 cups cranberries, chopped
Directions:
Pre-heat oven to 350ºF. Line a muffin tin or baking sheet with paper liners.
In a large bowl, combine the flours, baking soda, baking powder and salt. In a separate mixing bowl, whisk together the buttermilk, juice, eggs, vanilla, ginger, oil and sugar. Using a rubber spatula, gently stir half of the dry mixture into the wet ingredients, then repeat just until a batter forms. Gently fold the cranberries into the batter.
Fill the liners about 3/4 of the way full with the batter. Bake for 20-25 minutes or until a toothpick comes out clean and the tops are golden.
Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up.
Yield: 12 muffins
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