Cranberry-pumpkin Muffins (Gluten-free and plant-based)

Historically, the health-promoting properties of cranberries have been based on folkloric remedies, which have existed for centuries. The healthy giving properties of this fruit were recognized by Native American Indians, and early New England sailors are said to have eaten the vitamin C-rich wild cranberries to prevent scurvy.”–Massachusetts Cranberries website

Cranberries are one of just three fruits native to the United States.”–The Humble Gardener website

Photo by Irita Antonevica on Pexels.com

I couldn’t help but notice all of the ongoing fresh cranberry offerings and deals that have been found lately in the local grocery stores; therefore, I purchased a 12 ounce bag for myself.  Those inviting, bright crimson berries have often reminded me of mini Christmas baubles hanging from an evergreen branch.  Curiosity began to get the best of me, and I decided that I needed to learn more about these tiny ruby orbs.  Afterall, a fruit full of that much color had to have some redeeming qualities, and boy-oh-boy do they ever!

One of the first facts I noticed was that numerous medical and nutritional-based websites consider cranberries to be a so-called, “super-food,” due to their overall nutritional benefits.  Part of this designation is due to cranberries’ high levels of anthocyanins, a powerful antioxidant, that give cranberries their bright red color. (I knew that bright red color was important!) In addition to being consumed in its various forms as part of the treatment for and prevention of  UTIs, research has also linked cranberries to improving the function of the immune system as well as decreasing blood pressure. Additionally, there are several promising studies indicating cranberries may be helpful in slowing down the growth of cancer cells, particularly in certain types of tumorous growths.

Stir in fresh cranberries to your favorite fruit salad.

Several websites describe cranberries’ high levels of polyphenols may play a role in reducing the risk of cardiovascular disease.  Studies have also found that consuming cranberries, as part of a whole-foods healthy diet, regularly promotes the health of gums and teeth.  Cranberries are also believed to decrease inflammation associated with both chronic disease and aging, and these tiny powerhouse fruits offer numerous benefits to one’s gut health and microbiota. Additionally, the naturally low-sugar, high fiber berries possess anti-inflammatory properties.  Plus, like other berries, cranberries are high antioxidants, vitamin C, and vitamin K.

Cranberries are typically in season and widely available throughout the fall and into the early winter months.  They can be stored in a refrigerator for up to two months, and frozen for several more months for later consumption.  When choosing fresh cranberries, look for smooth skin that is firm to the touch and unwrinkled.  

Fresh, ripe cranberries have smooth, unwrinkled skin, and are said to bounce like a basketball.

Of course, cranberries are typically part of a traditional Thanksgiving meal, however, they are quite a versatile food that can be used in a wide array of recipes.  Add them to oatmeal, yogurt, fruit salads, and even dark, leafy green salads.  Cook them down into a sauce on the stove with some maple syrup, honey, or sugar, add a bit of cinnamon, and perhaps the zest or juice of an orange or a drop of orange extract.  Use this sauce as a condiment for toast, sandwiches, oatmeal, yogurt parfaits, or even in muffins.  Stir in fresh, or dried, cranberries into muffins, cakes, breads, and even cookie recipes.  The ways in which to use cranberries are only as endless as your imagination. 

Below is a recipe I created based upon one I found in an old Betty Crocker cookbook.  Betty Crocker cookbooks have been a mainstay for the members of my family, a tradition handed down to me and my siblings from both my mother and grandmother as Betty Crocker recipes are fairly easy to follow/create and typically use simple ingredients.  This recipe I adjusted to make it both gluten free and plant-based.  I added a few extras to it in order to, as my Grandmother Helen used to say, “doctor it up.”

Gently fold in cranberries into the batter, careful not to overstir the batter so that the muffins do not turn out “tough.”

Both my daughter and husband tried these plump muffins of goodness, despite the fact that they do not, per se, like cranberries.  To their surprise, they both really liked this recipe.  It is moist, but springy–like a good muffin should be.  The sparkling sugar adds a thin crusting effect to the muffin tops.  Plus, a large portion of the berries burst open into the batter during the baking process creating a just the right amount of tang and sweet.  Enjoy these muffins slightly cooled, but still warm, from the oven or warmed over in the microwave.  Share the goodness of these muffins, chock full of healthful benefits, with someone you love, and be sure to store the uneaten muffins in an airtight container or bag in the fridge or freeze them for quick morning or a snack time reheat on the run.

From my home to yours, I wish you homemade, happy, and healthy meals.

Use an ice cream scoop to help divide the batter evenly among 12 muffin cups.
White sparkling sugar, sprinkled on top, creates a nice crust to muffin tops.
Cool muffins on a wire rack.

Pumpkin Cranberry Muffins

Ingredients:

2 cups (I use a gluten-free variation.)

¾ cup sugar (Can use a sugar substitute, such as Swerve.) 

3 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

1 can (15 ounce) of pure pumpkin

½ teaspoon orange extract 

½ cup apple sauce (Can substitute ½ cup oil if preferred.)

2 eggs or “flegg” equivalent (2 tablespoons ground flax seed + 5 tablespoons water, allow to sit in the fridge for 5-10 minutes.)

2 cups cranberries

½ chopped pecans or walnuts, optional

White sparkling sugar (If you do not have this on-hand, simply use regular sugar.)

Directions:

**Note: if using egg replacement, “flegg,” please make first and set aside in refrigerator until ready to use.

Preheat oven to 375 degrees

Line muffin tins with parchment paper or lightly grease.

In a large bowl, mix together flour, sugar, baking powder, cinnamon, ginger, and salt. Stir in pumpkin, orange extract, apple sauce, and eggs. Until just mixed–careful not to over mix.  Gently fold in cranberries and nuts if using. 

Using an ice cream scoop or spoon, divide batter evenly among muffin cups and sprinkle with sugar.  Before sprinkling with sugar, you can also top with a few cranberries, a bit of pumpkin seeds, or a bit of oats.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.  Allow muffins to cool on a rack.  Serve warm. 

Makes 12 muffins that can be stored in the refrigerator for up to six days or frozen for up to 3 months.

Serve slightly cooled, but still warm from the oven.

(Almost) One-bowl Gluten pumpkin muffins with optional add-ins

“Oh my gourdness, it autumn!”–as seen on Country Living 

“Let’s give them pumpkin to talk about!” as seen on Elite Daily

Photo by cottonbro on Pexels.com

On October sixth, I wrote about when life hands you bad tasting, bitter ingredients turn them into a sweet slice of cake.  In response to that piece, a reader named Bonnie, sent me an email asking for the made-from-scratch pumpkin cake recipe to which I referred in the article.  When I read her email, I was touched by the fact, someone beside my parents and husband read my column!  Furthermore, I felt fortunate that she would take time out of her busy schedule to send me an email.  Then, I was gourd-smacked.  I didn’t have a recipe to share with her. Oh my gourdness! 

I didn’t have the guts (gourd it?) to tell her that when I wrote the original piece, I based my so-called recipe on my knowledge of ingredients of recipes for other cakes, muffins, as well as pumpkin pie.  The closest I ever came to baking a pumpkin cake was actually pumpkin muffins for Maddie, my daughter.  It soon became one of her favorite fall recipes which was made from a spice cake mix and blueberries.  Still, I couldn’t go(urd) breaking Bonnie’s heart.  She asked for a recipe.  I had to harvest something.

Photo by James Wheeler on Pexels.com

In the meantime, Maddie, who now lives at home, attends Marshall University as an art major, and works at La Famiglia at the MU student center, was showing me photos of the latest chalk art she had completed promoting the restaurant’s pumpkin cannoli’s.  In fact, her store manager had recently made one for Maddie to taste, and Maddie described in great detail how gourd the pumpkin cannoli tasted.  Maddie further added that she told her manager that the manager should try my pumpkin blueberry muffins. 

Maddie’s chalkboard art for La Famiglia at Marshall University Student Center

Hmm. . . I needed to patch some Zs on this thought.  After a good night’s rest, a new idea vined through my mind.  Why not create my own made-from-patch recipe for pumpkin blueberry muffins that could also double as a 9 x 13 cake if one desired?  I patched together some gourd research and soon enough, a new recipe was born, or should I say, carved.

Of course, I had to bake up a trail patch to taste.  Since I have celiac disease and should not eat wheat, I went with a gluten-free variation.  However, it should be noted that any all-purpose flour will work here just as well.  Additionally, I am not big on using a lot of oil in my food, mostly because it tends to create reflux which I prefer to avoid.   That said, you can always replace the applesauce with oil or melted butter if you prefer baking with a bit of fat.  Plus, with a variety of potential stir-ins, this recipe serves as a Jack-of- all-lanterns as there are many ways in which you could carve it up. 

This is the Jack-of-all-lanterns cake/muffin recipe. Pick your additions and stir up some gourdness!

Whether you are craving something a little sweet, or someone has asked you, “What’s cooking gourd-looking?”  Your answer can come straight from the vine!  Scoop out a bit of time to bake, and let the gourd times roll! Wishing you all of the pumpkin gourdness of fall!  

From my pumpkin patch to yours, I wish you happy, homemade, and hauntingly gourd pumpkin treats!  

P.S. Thank you, Bonnie, for your gourd inspiration.  Your email was the pumpkin of my pie, and it added spice to my life!

(Almost) One bowl Gluten-Free Pumpkin Muffins (or cake) with optional add-ins

Ingredients:

1egg or “flegg” (1 tablespoons ground flaxseed + 2 ½ tablespoons of water stir together and allow to sit for 15 minutes)

2 cups all purpose flour or oat flour  (I used oat flour to keep it gluten-free, but you could also use any gluten-free all-purpose flour)

1 cup brown sugar (Can substitute with other sugar or sugar replacement.)

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 tablespoon baking powder

¼ teaspoon salt

1 can (15 ounce) pure pumpkin 

½ cup unsweetened applesauce (Can also use oil or melted butter if preferred.)

½  cup milk (I like to use plant based, but any milk is fine.)

1 teaspoon vanilla extract or powder (I love vanilla powder for a more rich, vanilla taste.)

Optional stir ins: blueberries, cranberries, raisins, craisins, walnuts, even chocolate or white-chocolate chips

White sparkling sugar or cinnamon-sugar

Directions:

If  making a “flegg,” mix first and set aside.

Preheat the oven to 375 degrees.

Prepare 12 muffin tins by lining with paper, oil, or nonstick cooking spray.

In a large bowl, mix together dry ingredients until flour and spices are well blended.

Stir in egg (or flegg), pumpkin, applesauce, milk and vanilla until just combined without over-mixing.

If using an add-in, gently fold into batter.

Divide batter evenly among prepared muffin cups.

Sprinkle muffin tops with white sparkling sugar or cinnamon sugar.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow muffins to cool on wire racks before serving

Can also pour batter into a prepared  9 x 13 pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  If choosing this variation, allow the cake to cool, and then frost if desired.

Store leftovers in the refrigerator or can freeze for up to a month.

Chocolate Cake Mix Cookie Birthday Bars

“When there is cake, there is hope.  And there is always cake.”–Dean Koontz

“My idea of baking is buying a ready made cake mix and throwing in an egg.”–Cilla Black

By the time you read this, Dear Reader, I will be celebrating another year of life.  Honestly, the way 2020 is going, I am almost afraid to celebrate, but I am throwing caution to the wind.  By golly, in spite of everything that is upside down in this world, I am going to celebrate another year of life.  I am going to smile, eat a ridiculously calorie laden meal or two, drink a bit of good wine, and dang it, I am eating cake!  Of course, it has to be gluten-free due to my celiac disease, but I will eat cake–chocolate cake to be precise because chocolate is my favorite!

Sure, 2020 has been a train-wreck of a year in many ways, but fall is in the air.  Even though winter is around the corner, there is something about autumn weather that makes me feel hopeful–hopeful for better days ahead.  Call me crazy, but I gotta believe that life has to take a turn for the better . . .at least that is my birthday wish.

In addition to feeling hopeful, I feel grateful–grateful for my health, my family, my friends and loved ones, my home–flaws and all–and my job.  I wake up every day in a warm bed, and as I step out of it, I am able to turn on hot water for a shower.  Food is stored in both my refrigerator and cabinets–not to mention the fact our water is drinkable.  My job, with all of its challenges, is still providing a paycheck that allows me to celebrate my birthday in the manner in which previously I described.  Therefore, in spite of all the negatives 2020 has to offer, there are still numerous things for which to be grateful this year.

To add to my list of items for which I am grateful, I would have to include an unexpected email that I received from registered dietitian nutritionist, Stephanie Ferrari, with Fresh Communications.  Thanks to Stephanie, and the kind (or should I say, sweet) people at Swerve, I was thrown a “swerve” ball during the summer months when the Swerve team sent a care package of products to my house.  Thanks to their generosity, I have been blessed with the opportunity to play and create with a few of their products including their chocolate cake mix, which is featured in this month’s recipe.  

As previously mentioned, I do have celiac disease, so I cannot eat products containing wheat, rye, or barley.  Furthermore, birthday celebration aside, I do try to eat in a fairly healthy manner that works best for me.  Due to an incredibly sensitive stomach/digestive system, it’s taken me years to figure out how to best eat for my body. However, I also recognize that what works for me may not work for others.  Thus, when I create recipes, I try to create choices in order to adapt to a variety of tastes/needs/preferences.  Personally, I prefer to eat plant-based, forgoing dairy, eggs, and meat products most of the time.  Therefore, you will see that reflected in this recipe, but I also list other options if that’s not your cup of tea, or slice of cake, as the case may be.  

I based this recipe upon one I found on the Swerve website.  This is because since it wasn’t my official birthday, I wanted to keep the recipe fairly “clean,” and save the calorie-laden splurge for the actual big day.  This is where Swerve products check all the boxes for me.  Therefore, the recipe is not only gluten and grain free, but it is also a fairly low carb treat.  In fact, there isn’t one ingredient that leads me to feel guilty or over-indulgent.  The leftovers store well, and it is my experience that they tend to become more moist and chewy after being stored in an airtight container for a day or two.  Therefore, I can have my cake and eat it too–for several days in a row if I want–rather than saving cake for a once per year special eating occasion!

Whether you’re looking for a way to brighten a bad day, wanting to indulge without completely blowing your calories, or simply in the mood for chocolate, give this recipe a try. Within less than an hour, your house will be redolent with the aroma of chocolate cake baking, and your taste buds will be dancing with the delightful taste of warm, gooey chocolate.  Think of it as a small manifestation of making lemonade, or in this case, cake, out of the lemon of a year.

From my home to yours, I wish you healthy, happy, and homemade treats.

Chocolate Cake Mix Cookie Birthday Bars

Ingredients:

1 box chocolate cake mix (I use Swerve brand.  Also, feel free to use Vanilla cake mix if preferred.)

½ cup applesauce or melted butter at room temperature (I use applesauce to keep it plant-based.)

1 large egg, or “flegg”, at room temperature (Recipe for flegg is below.)

1 teaspoon vanilla extract or powder

½ cup oats or your favorite chopped nuts (I use Nature’s Path organic gluten-free oats.)

½ cup chocolate chips or other candy bits, i.e. peanut butter, white chocolate, and so forth (I use Enjoy Life allergy-free brand.)

Optional: White sparkling sugar

Directions:

Set out egg to come to room temperature, or if replacing egg, make your “flegg” before beginning any other steps. (Recipe below)

Likewise, if using melted butter instead of applesauce, melt first and allow it to come to room temperature.

Preheat oven to 350 degrees

Prepare a square baking pan with nonstick cooking spray, coconut oil, or line with parchment paper.

In large bowl, add cake mix and using fork gently break up any clumps

Stir in applesauce (or butter), egg (or flegg), and vanilla extract until well combined.

Gently fold in oats and chocolate chips until well combined.

Press mixture into pan.

If desired, sprinkle with white sparkling sugar.

Bake for 20-25 minutes or until the edges are golden, and the top is puffy.

Allow to cool before cutting into 16 squares.

Store any uneaten bars in an airtight container.

Leftover bars are especially tasty when warmed slightly in the microwave topped off with a dollop of whipped topping, if desired.

*“Flegg” egg replacement recipe:

1 tablespoons flaxseed (Chia seed works too.) 

3 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.

Light, Lucious, Lemon Raspberry Muffins and Buckle–with a life lesson on the side

“Imagine a world, in which your entire possession is one raspberry, and you give it to a friend.”–Gerda Weissmann Klein

“The tiny seed knew that in order to grow it needed to be dropped in dirt, covered in darkness, and struggle to reach the light.” — Sandra Kring

June sunlight hammered my backside, creating a rivulet of sweat that ran from my hairline, down my neck, and along the bumps of my spine, pooling at the elastic waistband of my athletic shorts.  Spikes of dry grass clawed at my shins and calves, while briars needled my forearms.  With single-minded focus, I picked the ruby jewels of fruit, one at a time, and slipped them into the bowl as my fingers became brightly tinged with the stain of my efforts.  One month later, a similar scene unfolded, only this time my digits were blotched a deep shade of purple.

Berry picking–full of heat, thorns, and insects.  Strongly influenced by weather with some seasons offering higher yields of succulent delight, and other years producing little fruit that are often smaller and less juicy.  This once per year event can provide a tasty selection of cakes, pies, muffins, salads, and even vinegars or wines; and yet, each tiny tender fruit is celebratory enough to pop, one at a time, onto the tongue allowing taste buds to relish the lush, acidic saccharinity. 

Photo by Pixabay on Pexels.com

As I picked berries this summer, it was a contemplative practice that was part focus, with a bit of melancholy, and part determination, sweat, and even irritation–reminding me of the similarities of berry-picking to life.  Many, if not most, memorable life moments require sustained efforts involving work, goal-setting, striving, and set-backs.  Depending upon what is produced by one’s endeavors, typically frames whether or not one continues down the same path/plan, or chooses to adjust plans accordingly.  Similarly, seasonal berry offerings may not be particularly juicy some years, much less tasty on its own merit; however, when these berries are collectively combined alongside other ingredients in a recipe, the product produced is often a delicious delight–even if it was not what was originally planned.

Likewise, dealing with the bramble, the bugs, the itchy ivy and grasses, the pollen, the heat and humidity, and so forth, may fill the berry-picker with dread even before beginning; and then, one commenced into action, the very act of picking may feel nearly intolerable.  Nonetheless, the goal of sweet, tangy fruit impels one to persevere in spite of the struggles and irritations.  In fact, even the journey to becoming a fruit producing plant is never easy.  It requires that a seed be buried in dirt, dwelling in darkness for some time while laying down roots until ready to slog through the sod, breaking the surface.  Even then, the tiny plant must learn to endure all types of weather while simultaneously stretching and extending towards the light before becoming a fruit producing plant.  The same is true for humans.

Picking berries is an annual reminder for me that we all must experience the dark, the muck, and the mire in order to strengthen our ability to break through the soil of our despairs.  Nevertheless, like the berry bramble, we cannot produce fruit without first developing roots, and then being taught to stretch towards the light in order to grow.  Even then, we will still develop thorny parts of ourselves and experience the sting of insects, the heat and cold, as well as life’s seasonal winds.  There will be choking weeds and other setbacks (much like many of us are experiencing now).  Nevertheless, it is during those very times we must be like the berry plant and keep growing, fixing our eyes upon the heavens, because eventually our efforts will produce fruit.  And when those periods of berry-picking occur, we must share our harvest with others and savor the sweet juiciness of the moment because like the weather, life offers continuous change–never standing still for long.

As seen on Instagram @ Postiviteenergyalways

As the Creator divined, there is no light without dark, no happiness without sadness, no rest without work, no pleasure without pain, and no berries without pitfalls and pests.  Make the most of good days, for they are the berries, the very sweetness, of life.  Imprint those memories into your soul, as one does setting aside berries in the freezer, so when the weeds of life threaten and clouds seem ready to burst, you can retrieve those frozen memories, and be reminded that this too will pass.  The light that is within and around you will help, once more, enjoy another season of berry-picking. 

As seen on Instagram at postiveenergyalways.

From my home to yours, I wish you a freezer full of good memories and berries! Here are a couple of recipes to enjoy . . .

*Raspberry Lemon Muffins

Ingredients:

1 tablespoon flaxseed + 3 tablespoons of water (Can substitute with one large egg.)

Zest from one lemon

1 cup + 2 tablespoons flour (I use gluten free flour.)

1 cup old fashioned rolled oats* (I use certified gluten-free oats.)

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

⅔ cup sugar (I used Swerve brand sugar replacement.)

⅓ cup melted butter (I used plant-based replacement.)

¾ milk (I used a plant based version.)

2 tablespoons lemon juice

2 teaspoons vanilla extract 

*2 cups raspberries or blackberries (Fresh are best, but frozen will work, but may require a bit longer baking time.)

White sparkling sugar (Optional)

Directions:

In a small bowl, add both flaxseed and water.  Gently stir and place in the refrigerator for later use.

Zest one lemon, and set aside for later use.

Preheat the oven to 375 degrees.

Line 12 muffin tins with a parchment paper. 

In a small bowl, place raspberries and sprinkle with 2 tablespoon of flour. Toss gently until all raspberries are evenly coated.

In a small bowl, combine the flour, oats, baking powder, baking soda and salt. Set aside.

If possible, use a stand mixing bowl to whisk together lemon zest with sugar for two minutes until light and fluffy.

Mix melted butter, milk, lemon juice, and vanilla extract into lemon/sugar mixture.

Stir in dry ingredients into wet ingredients and mix until just combined.

Gently fold in flour coated raspberries into batter.

Divide batter evenly among 12 muffin cups.

Sprinkle with white sparkling sugar if desired.

Bake for 22-25 minutes or until muffins are golden brown and toothpick inserted in the center comes out clean.

Makes 12 muffins. 

Allow muffins to cool in the pan for 5 minutes, then turn upside down on the cooling rack, and immediately right them on the rack for proper cooling.

Muffins can be stored at room temperature; however, since there is fresh fruit in them, I prefer to store them in an airtight container in the refrigerator once completely cooled.  They can also be frozen for up to 3 months.

Serve warm or cold.  They are delicious plain or served with butter, honey, agave, or other favorite topping.

Bonus Recipe:

*Raspberry Buckle

Ingredients for Buckle –the cake part:

¾ cup sugar 

¼ cup soft shortening 

1 egg 

½ cup milk 

Zest from one lemon

2 tablespoons of lemon juice

2 teaspoons pure vanilla extract or powder

2 cups + 2 tablespoons flour

2 teaspoons baking powder

½ teaspoon salt

*2 cups raspberries or blackberries (Fresh are best, but frozen will work, but may require a bit longer baking time.)

Ingredients for topping:

½ sugar

⅓ cup flour

½ teaspoon cinnamon

¼ cup softened butter

Directions:

Zest lemon, and set aside.

Mix together ingredients for topping, and set aside.

Place raspberries in a bowl, gently sprinkle and coat with 2 tablespoons of flour, and set aside.

Prepare 9” x 9” baking pan with nonstick cooking spray

Preheat the oven to 375 degrees.

Using a mixer, mix together sugar, shortening, and egg.  

Stir in milk, lemon zest, lemon juice, and vanilla.

In a separate bowl, blend together dry ingredients.

Mix dry ingredients into wet ingredients until just combined.

By hand, gently fold-in in raspberries.

Carefully spread into the prepared baking pan.

Spread topping over all of the batter.

Bake for 45-55 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean. 

Allow to cool 10-20 minutes before serving warm.

Once cooled, stored in the refrigerator.

Leftovers can also be stored in an airtight container for up to 3 months.

Makes 9 servings.

As seen on Instagram @ lauriereasons.