Food Friday 4

June 22, 2007 at 7:52 pm | Posted in Food Friday | 1 Comment

Today’s recipe – my new favorite thing for breakfast. I try to make a double batch and freeze them, then heat in Toaster Oven.

Orange Cranberry Flax Muffins (this is allergen-free for us)
2/3 cup craisins – chopped coarsley (I usually run mine in the blender for a minute or so)
2 3/4 cup whole wheat flour
1/2 cup flax seed – ground
1/2 cup sugar (or I use a little less than that of the Agave Sweetner)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/2 Tbsp Ener-G egg replacer (I’m sure you could substitute with a real egg, but we are allergic to eggs)
1/4 cup oil (I prefer Grapeseed oil or safflower oil. Have to write about that sometime.) ๐Ÿ™‚
3/4 cups Orange Juice
1/2 cup rice milk (Probably could use regular milk, but maybe not if you read my post about dairy) ๐Ÿ™‚
1 tsp vanilla

1. Put the cranberries in a bowl and pour enough hot water to cover them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2. Preheat the oven to 400ยบF. Spray the muffin pan with non-stick spray.
3. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, rice milk, oil, and vanilla.
4. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don’t over-stir. Stir in cranberries.
5. Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.
6. Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.


1 Comment »

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  1. I’m so excited to have discovered this blog! Thanks for sharing your discoveries.

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