By Bernadette Kathryn, LMT, IHLC
Sunday mornings at my house growing up was always a big food event after Church, of course. A table full of hearty food; grits, eggs, bacon, sausage, buttered toast, biscuits, gravy, fresh fruit and pastries. A traditional Southern experience that was a wonderful way to enjoy Sunday with the family. For the pastries, mom would always buy a special style of cookie that was full of fruit and a bit dense, almost a meal in itself. We covered all the bases with sweet, salty, spicy, crunchy and silky — it was an amazing experience and is a great memory. Better a memory than an event that I go for today!
What I do now is enjoy some of those elements at different times — not at one meal 🙂 Cranberry Walnut Muffins with a splash of lemon brings me back to those Sunday with the family. These spark memories of the pastries — in a healthier lighter version, better for my current lifestyle.
- 1.5 cups GF flour
- ½ Cup coconut sugar (or honey)
- 1t salt
- 1T baking powder
- 1t baking soda
- 1t guar gum
- 1 Egg large
- ½ Cup milk
- ½ Cup applesauce
- ¼ Cup melted coconut oil
- ½ Cup walnuts, chopped
- ½ Cup cranberries
- 1 Lemon, zest & juice
- Preheat your oven to 350•
- Line your muffin tins with paper
- Mix all of your dry ingredients
- Mix your wet ingredients - make sure everything is room temperature
- Combine and add the walnuts & cranberries
- Fold to distribute
- Scoop into your lined muffin tin
- Bake for 10 minutes at 350•
- Rotate your pan and bake an additional 10 minutes
These are very special – the whole grain GF flour combo makes for a very fluffy and light muffin. The walnuts, cranberry and lemon give it just the right flavor!
The muffin sounds delicious, thanks.
right now I’m making salsas and cooking our homegrown tomatoes. If anyone has ideas to extend the life of these beauties, please let me know?