Last week, the staff of Wise Birth Choices had a information table at the Princeton Holistic Family Expo. Being the doula I am, I made muffins for us to enjoy while we set up our booth.
I wanted to do something seasonal and festive but also easy to eat. I adapted a cranberry nut bread recipe into muffins. They were a huge hit with the gals and with Dr. Kyle Klim, of Integrative Wellness Group in Belmar NJ, who may have done a couple of muffin drive-bys, while also tabling at the same expo.
Well I had a few leftover from the fair and have been grabbing one each morning on my way out. I normally skip breakfast but these are so convenient and delicious to grab and eat on the go! I am making it a point to make a batch of muffins every weekend for myself for an easy breakfast and snack.
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup cranberries
- 1/2 cup chopped walnuts
- 1 egg
- 2 tablespoons vegetable oil
- 3/4 cup orange juice
Preheat oven to 350 degrees. Spray or line muffin tin.
Combine the flour, sugar, salt, baking powder, and baking soda.
Add the cranberries and walnuts, and stir to coat with flour.
In a separate bowl whisk together the egg, oil and orange juice.
Pour the liquid mixture into the flour mixture, and stir until just blended.
Spoon the batter into the prepared tin.
Bake for 25- 30 minutes.
I stored the leftovers in a ziplock in the fridge. This will make 12 muffins.
Todays recipe is submitted by the Fabulous WBC Doula Sara Sandstrom.