Orange Craisin Cornbread

 
In a medium bowl, whisk together:

• 2 lg. eggs
• 1/3c light olive oil
• 
  1/2c coconut milk
• 2+T finely chopped 'cutie' orange peel
• 1/3c sunflower seeds
• 1/3c craisins

In another bowl, whisk together:

• 1 pkg. Martha White cornbread mix
• 3T oat bran
• 2T ground chia and flax seed
• 1t baking powder
• 1/2t baking soda
• 1/2t salt
• 3/4t fresh ground pepper

Preheat the oven to 375° Slowly add the dry ingredients to the first bowl, whisking well.  Pour into a 9" x 9" oiled pan, sprinkle the top with Everything Bagel Seasoning or toasted sesame seeds.  Bake for 30 minutes, check it with a toothpick.  If it comes out clean and the edges are nicely browned, it's done!! The fruitiness of this went so well with the other ingredients, and it's perfect with the Bean and Barley Vegetable Soup I made this morning.  

Be Bold, Be Creative. . .Happy Cooking! . .Lin

Walnut Fruit Muffins

1c rhubarb

1 ripe banana

1-2T real vanilla 

2 'cuties' and peel

¾c chopped walnuts

⅓c organic cane sugar

⅓c golden raisins

⅔c avocado oil

2 lg. eggs

1c fine corn meal or corn flour

½c organic all purpose flour

½c quick steel cut oats

¼c organic oat bran

¼c ground flax seed mix*

2t pumpkin pie spice

½t Himalayan pink salt

1t each: bak.soda / bak.powder

Combine the first ingredients in a medium bowl, mixing well with a wooden spoon.  Set this aside to rehydrate the raisins and orange peel, while measuring and combining the flours and spices, etc., in a big bowl.

Once all the dry ingredients are combined well, pour in the egg-fruit mixture, stir well, but quickly so as not to over blend.  If it's a little dry, add a splash of water, milk or half and half.  Spoon into 24 prepared muffin cups, sprinkle the tops with turbinado sugar.  Bake in a preheated 350⁰ oven for 12-15 minutes, or until they pass the toothpick test.  This makes 24 muffins.
Mmmm, These Smell Fantastic! . . . Lin

*I found a wonderful one that contains flax, sunflower, pumpkin, sesame and goji berries.  All finely ground.

Rhubarb-Orange-Pecan Sour Cream Muffins

A friend sent me a Cinnamon-Rhubarb Muffin recipe. . .
It sounded good as is, but of course, I had to add and subtract. 😉 They turned out really well!  Quite different from the original, other than the leveaning agents - I never mess with those.

1⅓c unbleached flour

⅓c hazelnut flour

⅓c coconut flour

1½t baking powder

1T pumpkin pie spice

½t baking soda

1 stick of butter

1½-2c finely chopped ruhbarb

3T finely chopped orange peel

1⅓c sugar

~ brown, coconut, or regular

½c chopped pecans

1c sour cream

1t real vanilla

2 lg. eggs

Stir the dry ingredients together well, in a large glass bowl.  Melt the butter then add the rhubarb and everything else in that group.  Pour the rhubarb mixture into the bowl with the flour and stir together quickly, just until the flour is absorbed.

Spoon into lined muffin cups, sprinkle with coarse sugar and bake at 375° for 18-20 minutes. . .Lin

Cranberry Orange Granola Muffins

3c small crumble granola

1c fresh or frozen cranberries - chopped
1c orange peel - thin sliced and chopped
1c nuts - almonds, walnuts or pecans - chopped

1½c unbleached organic white flour

½c oat bran

⅓c milled flax seed - golden or dark

1t ground cardamom

2t ground cinnamon

2½t baking soda

1t Himalayan pink salt

1c Morena pure unrefined cane sugar

3 eggs

1T pure vanilla

½c vegetable oil

2c buttermilk

In 3 separate bowls, combine each group of ingredients, using the largest bowl for the first.  Add the dry ingredients to the bowl of granola, nuts and chopped fruit.  Stir well with a heavy wooden spoon.  Pour in the contents of the liquid bowl, again stirring very well to be sure everything is completely incorporated.  Using a ½c measure, fill paper-lined muffin cups in a regular size muffin pan.  Bake in a 375° preheated oven for 20 minutes, or until a toothpick inserted in the middle of one of the muffins comes out clean.

Mine didn't rise well, as you can tell from the photos, and weren't completely baked through, although they were still really good.  I changed the oven temperature to help with that.  I baked mine at 350° which wasn't quite hot enough.  Any leftover muffin batter can be stored in the 'fridge for a couple weeks, or frozen to use another time. . .Lin