It's been a while since I've posted. Part of that has been that school has started up, and life with Owen has been wonderful but very busy. That's no excuse though, as Lee has reminded me, for not cooking and baking. So this morning I made these super wholesome, yummy muffins with cranberries from the farmers' market. The have very little sweetening in them. If I make them again I might make them a little sweeter. But they feel so good just as they are, that I'm not sure I would recommend it.Here it goes:
Preheat the oven to 375. Prepare your muffin tins. (I try not to use disposable products as much as possible, but I have recently been converted to muffin papers. It just makes everything way easier.)
Combine the dry ingredients
2 c. whole wheat pastry flour
1 c. oats
1/4 c. bran
2 tbsp baking powder
1/2 tsp salt
1/2 c. chopped almonds
Combine the wet ingredients
1/2 c. brown sugar, packed
1/4 c. vegetable oil
1 tsp vanilla
2 tbsp flaxseeds, ground, beaten with 6 tbsp water
1 c. soy milk
Add the cranberries to the dry ingredients and evenly distribute.
2 c. fresh cranberries
Add wet to dry, make homogeneousbut do not overmix. Dollop into muffin tins. Bake for 20-30 minutes. Makes about 16 little muffins, probably 12 regular sized ones.
