Posts Tagged 'cranberry'

Cranberry Corn Muffins

In the interest of cleaning out the freezer in preparation for a great defrosting effort, I have been eating stored food.  I have eaten buffalo pot roast, Moroccan vegetable stew, barley-stuffed cabbage rolls, pork and plantain stew…and did I mention buffalo pot roast?  Sometimes I add more vegetables when I defrost the goodies – but I haven’t been making many new dishes.

Whilst pawing through the freezer door to see if there was viable food there (any sentence that begins with whilst means that one has procrastinated altogether too long in carrying out the task), I came upon yet another bag of frozen cranberries.  I have been craving cornbread for some reason, and I combined my craving with the cranberries and came up with these muffins, which are a combination of several recipes.

Cranberry Corn Muffins

¼ cup egg substitute
¼ cup melted butter
¼ cup applesauce
1½ cups low fat buttermilk
1 Tablespoon grated lemon zest
Juice from one lemon
2/3 cup cornmeal
2 cups all-purpose flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
1 cup frozen cranberries, thawed
Turbinado or granulated sugar

Preheat oven to 350. Coat muffin cups with cooking spray.

Whisk together egg substitute, melted butter, applesauce, buttermilk, lemon zest and lemon juice in a large bowl.  In another bowl, stir together cornmeal, flour, sugar, baking soda and salt. Add to egg mixture, stirring only until blended. Fold in cranberries.

Fill the prepared muffin cups 2/3 full and sprinkle tops with sugar. Bake 15-20 minutes, depending on the size of muffin, or until muffins are golden and a wood pick inserted in them comes out dry.

This makes 24 large muffins, or about 40-48 mini-muffins. Large muffins have about 3 grams of fat each, mini-muffins have about 1.5 grams of fat each.

I made mini muffins because they were cute.

Cranberry Bread

Just in time for Thanksgiving – Cranberry Bread.  This isn’t fancy cranberry bread. It’s the recipe on the back of the bag of fresh cranberries, lightened up a bit. It is one of my favorite recipes when fresh cranberries are in season. It is delightful with your morning coffee or with an afternoon cup of tea. It’s delicious with a bit of low-fat cream cheese, although that makes it somewhat of an indulgence. The recipe doubles easily so you can make a loaf to take to a friend’s house. I left the nuts in, even though they add a bit to the fat content. It is the contrast of the tart cranberries and the crunchy nuts that I really like. And it looks so pretty when it’s sliced.

Cranberry Bread

2 cups flour
1 cup sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 Tablespoon canola oil
1 Tablespoon unsweetened applesauce
1 Tablespoon grated orange peel
¼ cup egg substitute
1½ cups fresh cranberries, coarsely chopped
½ cup walnuts, coarsely chopped

Preheat oven to 350. Spray a 9×5 inch loaf pan with cooking spray.  In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Stir in the orange juice, oil, applesauce, orange peel and egg substitute until well blended. Do not over beat. Stir in cranberries and walnuts.  Spread evenly in loaf pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack for 15 minutes. Remove from pan and cool completely. Makes 12 nice sized slices at about 5.5 grams of fat/serving.

Ginger Cranberry Muffins

It’s definitely time to bake muffins, if only to warm up the kitchen. I always leave the oven door open after I bake to use the leftover heat – after all, I already paid for it.  I have cranberries in the freezer left from last holiday season.  I need to use them up, even though I’m probably just going to put more bags in the freezer from this year’s crop.  You only seem to find them in the store during the holiday season.

This recipe is originally from Coconut and Lime, I just lightened them up a bit so I can eat them for lunch or as an evening snack.  They were prettier than expected, with the red cranberries poking through the dough. I opted to bake them in paper liners, because I thought the cranberries might stick to the pan.  I have to say that my first bite of the muffin was a little disappointing, a trifle bitter.  But then I ate a bit more and it was really a pleasantly unexpected combination of flavors, with the ginger giving the muffin a little bite in contrast to the tart cranberries.

Cranberry Ginger Muffins
1 cup buttermilk
1 cup old fashioned rolled oats
1 Tablespoon canola oil
3 Tablespoons unsweetened applesauce
1/4 cup egg substitute
1/3 cup light brown sugar
1 1/4 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup fresh or frozen cranberries (if you use frozen berries like I did, just rinse them under cold water, don’t defrost them)
1/3 cup chopped candied ginger, preferably uncrystallized

Preheat oven to 350. Line or grease and flour a 12 well muffin pan. In a large bowl, thoroughly mix together the oatmeal, egg substitute, oil, applesauce, buttermilk, and sugar. Spoon flour into measuring cups. Add the flour, salt and baking soda to the liquid mix. Stir until thoroughly moistened. Fold in the cranberries and ginger chunks. If you are using frozen cranberries, make sure that frozen clumps of berries are broken up in the batter. Divide the batter evenly among 12 muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a center muffin comes out clean.  Cool on wire rack. Makes 12 servings at about 2 grams of fat/serving.

ginger cranberry muffin


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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