Cranberry-Orange Healthy Nut Muffins

If you don't like overly sweet muffins, this recipe might be what you're looking for.

1c organic rye flour

2c unbleached all-purpose flour

1T pumpkin pie spice

2T each: ground flax, chi seeds

1/2c each chopped: pecans, walnuts

1t each: salt, baking soda, baking powder

1T pure vanilla

1c coconut sugar

3 pasture raised eggs

3/4c each: single source EVOO

3/4c plain whole milk Greek Yogurt

2 whole Cutie mandarins - chopped

2c chopped fresh or frozen cranberries

Preheat your oven to 350°

Whisk the first group of dry ingredients together in the big glass bowl, then do the same with the next group in the other bowl. Pour the wet ingredients into the dry bowl. Mix well but quickly, only until all the flour is incorporated. Spoon into muffin cups and/or greased loaf pans. Bake the muffins about 20 minutes. The loaf pan will take an additional 5-10 minutes.

This made 24 muffins and a muffin loaf. Good for breakfast or a healthy snack. . .Lin 

Vegetable, Fruit, Seeds and Nuts, Corn, Wheat and Rye Quick Bread - Muffins

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

1c rye flour

1+1/2c all purpose flour

1/2c corn flour

1t salt

1t baking soda

1t baking powder

1T pumpkin pie spice

2T chia seeds

2T ground flax seeds

1c chopped pecans or walnuts

In a smaller bowl, stir together:

3 lightly beaten lg. eggs

3/4c single source EVOO

3/4c plain Greek yogurt

3/4c dark brown sugar

1c raisins

1T real (Mexican) vanilla

When ingredients in the smaller bowl are combined, stir in:

2 med. carrots + 1 8oz. zucchini - shredded

Preheat your oven to 375°F.
Pour the ingredients from the smaller bowl into the big bowl. Stir-mix well with a rubber spatula. The batter will be heavy - my spatula was able to stand up in the center of the bowl. Using a serving spoon, fill each paper lined muffin cup 3/4 full with the batter.

The remaining batter will keep several days in your 'fridge, or you can bake it into a loaf of quick bread in a greased loaf pan. Sprinkle the tops of the muffins and bread with spiced sugar if you want, just before baking.

Bake the muffins for 20 minutes or until they pass the toothpick test. The batter in the bread pan will probably take another 5-10 minutes to bake all the way through. . .Lin