Friday, November 30, 2012
SkyWatch Friday: Frosty Daybreak & Festive Delight...
Our week began with frigid 5ºF temps and this golden sunrise, made eerie by the freezing fog...
(©Susan Voisin & reprinted with permission; my changes in red italics)
~ 2/3 cup unsweetened dried cranberries* (if using sweetened, the only kind I can find here, omit agave nectar and reduce sugar to a slightly rounded 1/2 cup)
~ 1/2 cup hot water
~ 1 TBSP agave nectar (omit if using sweetened dried cranberries)
~ 1 cup whole wheat flour
~ 1 cup unbleached white flour (I use whole wheat pastry flour)
~ 1 TBSP ground flax seeds
~ 3/4 cup sugar (I use sucanat)
~ 1/2 TBSP egg replacer powder (Ener-G brand or homemade)
~ 1 teaspoon baking powder
~ 1 teaspoon baking soda
~ 1/2 teaspoon salt
~ 1/2 cup orange juice
~ 1/2 cup soy or rice milk (I use vanilla almond milk)
~ 1/3 cup unsweetened applesauce
~ 1 teaspoon vanilla
~ 1 teaspoon grated orange zest
~ 1/4 cup chopped walnuts (optional) (I use 'em!)
* I also often use regular frozen cranberries, thawed - halving the larger ones and soaking them in the hot water. They work just as well!
1. Put the cranberries in a bowl and pour the hot water and agave nectar over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2. Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners.
3. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, soymilk, apple sauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just until all flour is moistened; don't over-stir. Stir in cranberries and nuts.
4. Spoon batter into prepared muffin cups. Bake for 12-16 minutes or until a toothpick inserted into the center of one muffin comes out clean.
5. Remove muffin pan to a wire rack. Cool for 5-10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.
Preparation time: 15 minutes Cooking time: 15 minutes
Number of servings: 14
Nutritional information for this recipe is posted on Susan's blog
Muffins this festive deserve a festive beverage to accompany them...So I enjoy my muffins with a delicious cup of hot hibiscus tea... whose beautiful red color goes so nicely with the cranberries (as well as with my silicone muffin cups and holiday dishes), but whose beauty is more than skin deep...
- INFERNO ~ Dan Brown
- MIDNIGHT IN THE GARDEN OF GOOD & EVIL ~ John Berendt
- MY NOTORIOUS LIFE: A NOVEL ~ Kate Manning
- ONE SUMMER: AMERICA, 1927 ~ Bill Bryson
- QUIET: THE POWER OF INTROVERTS IN A WORLD THAT CAN'T STOP TALKING ~ Susan Cain
- THE BEAUTIFUL CIGAR GIRL ~ Daniel Stashower
- THE DEVIL IN THE WHITE CITY ~ Erik Larson
- THE SHADOWS, KITH AND KIN ~ Joe R. Lansdale
- THE TIPPING POINT ~ Malcolm Gladwell
There is still strong in our society the belief
that animals and the natural world have value
only insofar as they can be converted into revenue.
That nature is a commodity.
And that the American dream is one of unlimited consumption.
There are many of us, on the other hand,
who believe that animals and the natural world
have value by virtue of being alive.
That Nature is a community to which we belong
and to which we owe our lives.
And that the deeper American dream is one of unlimited compassion.
~John Robbins, "The Food Revolution"