We are under a winter storm advisory for the next three days. It is projected that we will receive between 8 – 14 inches of snow between tonight and tomorrow. In preparation for the snow we loaded more wood into the garage for the wood stove, topped off the fuel in the tractor for plowing and backed some muffins as a reward for all the snow removal work we will have over the next few days.
This morning I made cranberry applesauce and lemon chia seed muffins for the week, and since the oven was on baked some butternut squash from last falls harvest for soup.
The muffins turned out so well that I thought I would share the recipes with you.
Cranberry Applesauce Muffins
- 2 cups almond flour (dried nut residue left over from creating milk, or it can be bought at most stores)
- 1/4 cup date or coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch of salt
- 3 eggs
- 1/2 cup applesauce
- 1 Tbsp lemon juice
- 1/2 cup cranberries, thawed
- Preheat oven to 325 degrees and line or grease a 12 cup muffin tin.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a medium bowl.
- Stir wet ingredients into dry ingredients, then fold in cranberries.
- Fill muffin cups 3/4 full.
- Bake until golden brown ans toothpick inserted in center comes out clean, about 25 minutes.
- Cool on a wire rack
Lemon Chia Seed Muffins
- 2 Tbsp chia seeds
- 1/3 cup hot water
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup honey
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 2 Tbsp lemon zest
- Place chia seeds in hot water and let rest for 10 minutes to allow seeds to gel.
- Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin.
- Combine flour, baking powder, and salt in a large mixing bowl.
- In another bowl mix the honey eggs, yogurt, melted coconut oil, lemon juice, and zest well.
- Pour wet ingredients into dry and mix until just combined.
- Next, fold in the chia seeds and mix again.
- Spoon batter into prepared muffin tins.
- Bake of 30-35 minutes, or until the tops are golden brown ans a toothpick comes out clean.
- Cool on a wire rack.