A Christmas Muffin
2 cups fresh cranberries
½ cup organic unsweetened soy milk
1 cup Sucanat
¼ cup Earthbalance
¼ tsp. sea salt
1 tbs. lemon zest
½ tsp. vanilla extract
2 large organic eggs
2 cups organic white spelt flour
2 tsp. baking powder
Preheat oven to 350 degrees.
In large bowl mix the milk, sugar, Earthbalance, salt and eggs.
Add the lemon zest and vanilla extract.
In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet ingredients, and stir together. Mix until batter is smooth. Be careful not to over work batter.
Wash and rinse cranberries. Slice in half and fold into batter.
Bake for 27 minutes or until done.
This recipe is colorful and simple. No big fuss and baking them in mini muffin tins make them a perfect treat for any Christmas brunch and tea. They also make a great snack for those busy shopping days. Carry them along with a few pecans and some carrots.
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