Wake-Up Muffins
I first started getting my hands dirty in the
kitchen when I was an eight-year-old covered
in flour while making homemade pasta with
my Aunt Pam. I had so much fun making it,
but most of all I just adored eating that fresh
and perfectly tender noodle (it also didn’t
hurt it was coated in alfredo sauce!). Since
that moment I knew that the act of cooking
food was just as important as the deep
enjoyment of eating it.
With a focus on healthy meals, but of course
balancing that out with indulgent treats, my
blog is a documentary of my culinary
adventures as I both succeed- and fail
miserably- in making inspirational dishes that
can easily be made at home. I hope you love
my creations as much as I do!
1 cup all-purpose flour
1 cup fine cornmeal
1/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 cup coconut oil (or softened butter)
1/2 cup Greek yogurt
1/4 cup milk
1 tsp almond extract
juice of one orange (about 1/4 cup)
1-2 tsp orange zest (from one orange)
1/2 cup fresh, frozen or dried cranberries
1 Tbsp grated fresh ginger
1. Preheat oven to 350ºF and spray or line
a muffin pan.
2. In a large bowl, stir together the flour,
cornmeal, sugar, baking powder and salt.
Add the coconut oil, yogurt, milk, and
almond extract. Stir just until combined, then
add the orange zest and juice. Stir in the
grated ginger and cranberries.
3. Bake for 10-12 minutes or until the tops
bounce back when you press the tops lightly.
Tranfer to a cooling rack until they cool
completely. Makes 12 muffins.
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