Greetings, friends! Welcome to the 73rd edition of Muffin Monday. Only 15 days 'til Christmas...can you believe it? Are you ready yet? Done shopping? Not me...but we're not here to talk shopping, are we?
This week's muffin can be served as a healthy, low sugar breakfast or dressed up a bit with the addition of a simple yet festive glaze made with a small amount of powdered sugar and cream. Either way, you'll enjoy all the wonderful benefits of adding cranberries to your diet. Did you know that cranberries not only help prevent UTIs, they have also been shown to eradicate E. coli, help prevent stroke, have been shown to prevent gum disease. Promising research continues on more ways this tart little seasonal fruit can be used as medicine. [Want to know more? Visit here or here.]
In addition to being good for you, cranberries are simply delicious. :) Bon appetit!
Healthy Cranberry Pecan Christmas Muffins
2 c. whole wheat pastry flour
1/3 c. organic cane sugar
4 t. baking powder, aluminum free
½ t. sea salt
¾ c. chopped dried cranberries
½ c. chopped pecans
1/2 c. plus 1 T. milk
1 t. real vanilla
¼ c. butter, melted over low heat
Preheat oven to 400F and either line a muffin pan with baking cups or uses coconut oil to grease.
Measure flour, sugar, baking powder and salt into a large mixing bowl and mix thoroughly with a whisk to combine. Stir in cranberries and pecans; set aside.In a separate bowl, whisk eggs until frothy. Add milk and vanilla, then whisk in melted butter.Add wet mixture to dry ingredients stirring only until just moistened – don’t over mix your muffins!
Bake in preheated oven for 15 – 20 minutes until golden and a toothpick comes out clean. Cool in pan for 2 – 3 minutes then remove muffins to a wire rack to finish cooling or enjoy warm with butter – yum!
Recipe inspiration from Muffins and More by Jean Pare :)
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