By Debra Knapke
Winter is a time for comfort food, sustaining us in this dark and cold season. This harkens back to the time when we worked outside and needed substantial meals to keep hale and hearty. While our need for lots of calories in the winter has decreased, our desire for filling, tasty food has not. Below, an offering that is full of flavor, has a protein boost and will not significantly increase your belt size – unless you eat them all at one sitting!!
Apple Cranberry Muffins
- ¾ c. canola oil
- 1 c. sugar (scant this to bring out apple/cranberry flavors)
- 2 eggs
- 1 tsp vanilla
- 1 c. whole wheat flour
- 1 c. unbleached white flour
- 1 TBS flaxseed meal (optional)
- 1 tsp quinoa flakes (optional)
- ¾ tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- 1 ½ c. diced apples
- ½ c. dried cranberries (or raisins)
- ½ c. chopped walnuts
Preheat oven to 400°F (convection: 375°F). Lightly butter 12 muffin cups. Combine flours, baking powder, salt and cinnamon in a small bowl. In a large bowl, beat or whisk together wet ingredients. Mix well. Add dry ingredients to wet and fold just to combine. Fold in apples, raisins and walnuts.* Spoon batter into prepared pans. Muffins: bake for 20-25 minutes; mini-muffins: bake 10-12 minutes. Remove baked muffins from pan after 5-10 minutes and cool on wire racks. These muffins freeze well.
*Psst! Here’s the secret to good muffins — don’t stir vigorously and over mix the batter. Instead gently fold ingredients together.