Cranberry-Orange-Pecan Muffins

In a big glass bowl, whisk together the dry ingredients:

1c corn flour

2c all purpose flour

1T pumpkin pie spice

1t baking powder

1t baking soda

1t salt

1-1/2c chopped pecans

In a smaller bowl, whisk together:

3 lg. eggs

1T Mexican vanilla

1-1/4c brown sugar

3/4c single source EVOO

3/4c Chobani plain full fat Greek yogurt

When the egg mixture is smooth, stir in the fruit:

2-1/2T finely chopped mandarin orange peel

1c chopped mandarin orange segments

1c chopped frozen or fresh cranberries

Pour the egg and fruit mixture into the bowl of dry ingredients. Mix with a silicone spatula, being careful not to over-mix  Spoon into paper lined muffin tins and bake at 350° for 20-25 minutes. Mmmm your house will smell like a bakery 😃 . . . Lin

Rhubarb-Craisin-Pecan Muffins

Preheat your oven to 350° In a big bowl whisk together the first ingredients then add the fruit and nuts. Stir well to combine.

3 lg. pasture-raised eggs

3/4c-1c plain, whole milk, Greek yogurt

1/2c light or regular olive oil

1/2c pure organic cane sugar

1c brown sugar

1t-1T pure Mexican vanilla

1-3/4c± chopped rhubarb

zest of 1 grapefruit (lemon or orange)

1c chopped pecans

3/4c craisins

In another bowl, whisk together these dry ingredients.

2c organic all purpose flour

2/3c corn flour

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

Add the dry ingredients to the big bowl, stirring well with a silicone spatula or big wooden spoon. Sprinkle the tops with coarse, turbinado sugar then bake in paper lined muffin tins 25-30 minutes. Make 24 muffins. These are good for breakfast, snacks or dessert, just about anytime, with a big mug hot chocolate, coffee or tea, or a glass of cold milk. . .Lin

Grainy Fruit and Nut Muffins

In a large bowl, mix:

For dry ingredients today, my flour mixture was: 1¼c unbleached all-purpose flour, ⅔c corn flour, and ⅔c quick rolled oats stirred together.  To that I added 2T of ground flax seed, 2T pumpkin pie spice, ½t salt, 1t baking soda and 1t baking powder.

Whisk together:
½c heavy cream + ¼c water
1T fruity balsamic vinegar
~ today it's cinnamon-pear
½c avocado oil
1 mashed banana
2 beaten eggs

In a small bowl mix together:

⅓c coconut sugar

⅓c chopped dates

⅓c dried cherries
2 'cuties' peel only - sliced thin

½c roasted sunflower kernels

Pour the liquid mix over the fruit in the bowl.  Combine well then pour into the dry ingredients in the large bowl. Stir with a wooden spoon, just until everything is well combined.  Bake in a paper or foil lined muffin tin. at 375⁰ 16 minutes.  Remove muffin tins from the oven and let them cool about 15 minutes before serving.

These turned out well!

Great for breakfast, or an anytime-snack. . . Lin