I haven’t been this excited for Christmas in years. I woke up after about 4 hours of sleep, and now I’m jumping off the walls. And no, I haven’t had caffeine or sugar. I think the baby’s excited and rubbing off on me.
Anyway, I want to share this orange cranberry muffin recipe with y’all. My mom makes some absolutely wonderful orange cranberry bread, and I wanted to, too. The standard version is healthified anyway, but I also made a bean version that’s got that extra punch of nutrition.
Orange Cranberry Muffins
-2 c flour (or 1 cup soybeans* and 1 c flour)
-1/2 c+1 Tbsp dry stevia
-1 1/2 tsp bp
-1/2 tsp bs
-1/4 c coconut oil (52 g)
-3 Tbsp flax meal
-1 c orange juice
-1 c chopped cranberries
-1 Tbsp ground ginger only if you use beans
Chop cranberries first. A food processor is great, but this can be done by hand. In a pinch, a blender can be used to chunk up the berries.
Mix all the ingredients together. If you do use beans, they will need to be mushed up beforehand.
Bake at 350 for about an 40 min for muffins (I found that about 2-3 heaped Tbsps fills each muffin cup perfectly).
Cool at room temperature.
*I like soybeans because of their mild flavor, but any mild bean will do.
I hope this recipe finds you well and enjoying your holiday to the fullest. Merry Christmas!