Tag Archives: cranberry

Apple, Cranberry Cinnamon Oatmeal Muffins

If you’re following my posts, you may know that I love baking muffins.  Truly, I’m always looking for a good variety of quick on-the-go breakfast options and these oatmeal muffins fit the bill. I recently made a quite delicious blueberry oatmeal muffin which included flour but wanted to make another flourless version.  These muffins were meant to be bars but I wanted to create individual portion sizes and a muffin tin worked perfectly!  Get creative with mix-ins. I added chopped Granny smith apple, dried cranberries and cinnamon.  The flavor is just right without being overly sweet.  I also added crispy brown rice cereal but it didn’t create the layer of texture I was hoping for (really due to the addition of milk here), but you can leave it out and add about an additional 1/2 cup of oats or until the mixture is thick.  These are gluten-free, heart healthy and low in sugar!

Ingredients:

3 cups quick cooking or rolled oats

 

1 cup brown rice cereal

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 overly ripe bananas, mashed well

1 granny smith apple, peeled, cored and chopped

1/2 cup dried cranberries

1 teaspoon vanilla extract

1 cup milk or dairy alternative

1/4 cup agave nectar

1 egg + 1 egg white, whisked

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin. Set aside.
  3. Combine oats, baking powder, baking soda and cinnamon.
  4. In a separate bowl, combine agave, banana, milk, vanilla, egg and egg white
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in chopped apple and cranberries.
  7. Bake for 20-25 minutes until golden.

Spiced Cranberry Orange Sauce

 

Cranberry sauce is a staple at any Thanksgiving feast. In addition to being the perfect compliment to roasted turkey, cranberries pack a big punch nutritionally. In fact, I may eat more cranberry sauce than I do the turkey, which is why I needed to come up with a naturally sweetened lower sugar version that still balanced the tart flavor of cranberries.   My solution? Honey, fresh oranges and some pumpkin pie spice!

Ingredients

10 oz bag of frozen cranberries

1/3 cup + 1 tablespoon honey

Zest and juice of one orange

½ teaspoon pumpkin pie spice

¼ cup water mixed with 1 teaspoon cornstarch

Directions:

  • In a medium saucepan, combine cranberries, honey, water/cornstarch mixture and the orange juice.
  • Bring mixture to a boil over medium heat, then simmer at low heat stirring occasionally while the cranberries pop and the mixture thickens, about 5-10 minutes
  • Stir in the orange zest and pumpkin pie spice
  • Adjust the flavor to your own preference by adding a bit more honey and/or orange juice
  • Allow to cool, cover and store in the fridge. It will last for about one week.