Sunday, February 22, 2009

cranberry muffins and parrot tulips


with my new job i have to wake up early and work long hours. this means i have to eat breakfast and i have to do it as quickly as possible. granola and yogurt is my back-up when i run out of tastier things, or just when i need to change up the routine again.
today i thought i would try out a couple of healthy recipes so that i would have easy breakfast for the next week or two. the first were a vegan, no sugar added (although i added in a bit of dark buckwheat honey) cookie that are basically like gooey banana bread and trail mix combined. i'd try them again, but they need some tweaking before i'm really happy with them.
i also made some relatively healthy muffins from a recipe my mom forwarded my way:

cranberry oat muffins

2 cups quick rolled oats
2 cups sour milk (i wasn't sure on the ratio, but i added 1 3/4 cups milk to 1/4 cup vinegar)
2 cups flour (i used whole wheat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups brown sugar (i used 3/4 cup and 1/4 cup buckwheat honey)
2 eggs, beaten
1/2 cup canola oil (or melted butter)
2 cups fresh or frozen cranberries (i used 1 cup frozen cranberries, 1 cup frozen blueberries, and also 1 cup chopped walnuts/pecans)

mix together the oats and sour milk and let stand. combine the flour, baking powder, baking soda, salt, and brown sugar. add eggs and butter to oat mixture and mix well. add the flour mixture all at once to the oat mixture and stir until just moistened. stir in the berries (and nuts). fill the baking cups half full (i filled them 3/4 full) and bake at 400°F 15-20 minutes, or until golden brown.
makes 2 dozen. (i got 28)

2 comments:

rozzie said...

pretty and yum.

rozzie said...

also, that view looks pretty neat.