Cranberry Nut Muffins

You are going to love these muffins! They are healthy for you and good too!

Here is the recipe: (Double batch) Makes about 24 muffins.

• 4 eggs beaten
• 3/4 cup olive oil
• 1 cup honey
• 2 tsp vanilla
• 2 1/2 cup Bob's Red Mill whole wheat pastry flour
• 1/2 cup milled flax seed
• 1 tbs baking powder
• 1 1/2 cups dried cranberries
• 1 cup walnuts roughly chopped

Instructions:

Preheat oven to 350 degrees (325 if you are using silicone pans).

Collect your ingredients.

 

In a small bowl combine the wet ingredients: eggs, oil, honey, and vanilla. 

In a large bowl combine the dry ingredients: flours, and baking powder. Sift the dry ingredients.

 

Stir in the wet ingredients to the dry ingredients, until just mixed. (Don't over mix.)

Add cranberries and walnuts and mix to incorporate.

The batter will be "sticky".

Oil your muffin pans (spray). If using silicone pans, fill one muffin cup halfway with water. This will make your muffins moist.

Spoon the batter into the oiled muffin pan.

Bake for 22 minutes.

 

Remove muffins from pan and cool on wire rack.

Enjoy!!!

Freezing:  I usually make a double batch, so I can freeze some. I put about 6 muffins in a freezer ziploc bag, suck the air out of the bag with a straw, and then freeze. They will last 3-4 months in the freezer, but trust me, they won't be in there that long! When you are ready to use them, take them out of the freezer in the evening, put the bag in the fridge, and in the morning they will be ready to eat!

Helpful Tips:

1. It's very important to collect all ingredients before you start combining ingredients.
2. After I've used an ingredient, I put it away. That way I know I've used it.
3. Measure your oil into the 1 cup measuring spoon. Dump the oil into the bowl. Then use this same measuring spoon for the honey. When you dump it in the bowl, it won't stick to the spoon because it has been coated with oil.
4. Fill one muffin cup with water. This will make your muffins very moist!