Soy Milk & Cranberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried cranberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. orange extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, cranberries, rosemary, almonds and pecans. In a large bowl, beat the orange extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Cranberry, Orange & Macadamia Nut Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/4 cup white chocolate chips
1/2 cup dried cranberries
1 tbsp. orange zest
1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips and cranberries) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips and cranberries with a spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, macadamia nuts

2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.

Makes approximately 18 cupcakes

Chocolate Hazelnut & Cranberry Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts
3 tbsp. chopped dried cranberries
1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, hazelnuts and cranberries (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.



For the frosting:
Nutella chocolate hazeulnut spread


2. Frost each cupcake with a dollop of Nutella. Top with a dried cranberry, if desired.


Makes approximately 12 cupcakes

Cranberry Oatmeal Muffins - Recipe

For the muffins:
2 cups all purpose flour
1 cup packed brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/3 cup wheat bran
1/3 cup rolled oats
pinch of salt
2 cups buttermilk
2 lightly beaten eggs
3/4 cup vegetable oil
3/4 cup dried cranberries
1/4 cup chopped almonds
Preheat the oven to 350F. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the buttermilk, eggs, and oil with an electric mixer on low-medium speed until combined. Add the dry ingredients into the wet ingredients and stir until almost blended. Fold in the cranberries and almonds with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Cranberry Cinnamon Passover Muffins - Recipe

1 cup confectioners/icing sugar
1/2 cup vegetable oil
3 eggs
1/2 cup matzoh meal
2 tbsp. potato starch
1 3/4 cups fresh cranberries
1 tsp. cinnamon

Preheat the oven to 350F. In a medium bowl, beat the sugar, oil and eggs with an electric mixer on low-medium speed for 2-3 minutes. In a small bowl, sift together the matzoh meal, potato starch and cinnamon. Add the bowl of dry ingredients into the bowl of wet ingredients. Stir with a whisk until almost combined. Add in the cranberries and gently stir until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

>>>While matzoh is not gluten free, you can purchase gluten free matzoh (like a flat bread), pop it in a food processor and make it into your own gluten free matzoh meal!<<<

Gluten-free Cranberry & Almond Muffins - Recipe

1 cup soya bran
1 cup finely ground, roasted almonds
3/4 cup packed brown sugar
1 tbsp. baking powder
2 lightly beaten eggs
4 tbsp. vegetable/olive oil
4 tbsp. butter, melted and cooled
*(substitute for vegan margarine for baking)*
3/4 cup milk
*(substitute for almond or soy milk)*
1/2 cup dried cranberries (try raspberry or orange flavored cranberries for a twist on the taste)
4 tbsp. slivered almonds

Preheat the oven to 375F. In a medium bowl, mix the bran, ground almonds, sugar and baking powder. In a large bowl, beat the eggs, oil, butter and milk on with an electric mixer on medium speed until just combined. Add the bran mixture and beat on low speed until nearly combined. Fold in the cranberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 9-11 minutes. Remove from oven. Sprinkle the top of each muffin with some of the slivered almonds. Return to the oven for an additional 9-11 minutes. Remove from oven and cool for 30 minutes.

To turn them into cupcakes, try this almond buttercream recipe.
1/2 cup butter (or vegan margarine), softened
1/2 teaspoon almond extract
2 cups confectioners sugar
2 tbsp. milk (or almond or soy milk)

Cream the butter and almond extract by beating with an electric mixer on medium speed until light and creamy. Beat in the icing sugar 1/2 cup at a time until combined. Add in milk after 1st cup of icing sugar has been added. Frost each cupcake with a knife/beveled spatula or a piping bag.

Makes approximately 12 muffins/cupcakes.