Yum
Fall reminds me of certain flavors. Earthy whole wheat flour, cinnamon, pumpkin, apples, and cranberries come immediately to mind. So today we are going to enjoy a recipe that has some of those flavors to get you in the mood for fall.
I used to work in the MGM Production plaza which was a complex of business headquarters. It was a great complex and had a building with a food court that housed many different eateries. One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries.
I remember the day that I tried their Cranberry Walnut Muffins. I thought I had died and gone to heaven. A piping hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon. It was earthy, comforting, and oh so satisfying. That muffin became a daily habit/ritual of mine for quite some time. So much that I can still taste them all these years later.
It's wonderful how food brings back memories don't you think? They can trigger all sorts of happy and sad times. It's a powerful sensory experience when food is linked that way.
So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home. No longer will I be deprived of that comfort feeling I had when biting into that hot muffin! Today I'm sharing that with you so that you too can enjoy the comforting feelings.
I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon. I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!
Try these warm and comforting muffins this weekend. The aromas that will fill your kitchen will make the masses come running for breakfast!
Enjoy!
Cranberry Walnut Muffins
yield: 6 muffins
I used to work in the MGM Production plaza which was a complex of business headquarters. It was a great complex and had a building with a food court that housed many different eateries. One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries.
I remember the day that I tried their Cranberry Walnut Muffins. I thought I had died and gone to heaven. A piping hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon. It was earthy, comforting, and oh so satisfying. That muffin became a daily habit/ritual of mine for quite some time. So much that I can still taste them all these years later.
It's wonderful how food brings back memories don't you think? They can trigger all sorts of happy and sad times. It's a powerful sensory experience when food is linked that way.
So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home. No longer will I be deprived of that comfort feeling I had when biting into that hot muffin! Today I'm sharing that with you so that you too can enjoy the comforting feelings.
I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon. I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!
Try these warm and comforting muffins this weekend. The aromas that will fill your kitchen will make the masses come running for breakfast!
Enjoy!
Cranberry Walnut Muffins
yield: 6 muffins
Ingredients:
1 egg
1/2 cup 2% milk
1/4 cup Canola Oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup brown sugar
2 t. baking powder
1/2 t. salt
1 tsp cinnamon
1/3 cup walnuts, chopped
1/2 cup dried cranberries
1 tsp cinnamon
1/3 cup walnuts, chopped
1/2 cup dried cranberries
Directions:
Preheat oven to 425 degrees.
Place egg, milk, and oil in a large mixing bowl and whisk together until light. Add flour, sugars, baking powder, salt, and cinnamon.
Place egg, milk, and oil in a large mixing bowl and whisk together until light. Add flour, sugars, baking powder, salt, and cinnamon.
Stir until moist. Fold in walnuts and cranberries. Don’t overmix…batter should be lumpy and a little thick.
Spray a non-stick muffin pan with cooking spray. Divide batter amongst 6 muffin cups filling most of the way full.
Bake at 425 degrees for 20-25 min.
