Cranberry Muffins

“Success is not final, failure is not fatal: it is the courage to continue that counts.”

– Winston Churchill

We have set the goal to eat healthier in 2014.  What about you?  What are your goals? 


This was our lunch today.

We really like these cranberry muffins.  They are fairly healthy and have a burst of cranberry in almost every bite.  The original recipe came from a friend, but we have changed it a bit to make it a little healthier.  It sure was the perfect way to use up some left over cranberries we had in the freezer. 
 

The recipe.

Boil 3/4 cup good quality orange juice.  Add 2 T. shortening (we like to use refined coconut oil).  Mix until the shortening is melted and, then, set aside to cool.  In a separate bowl, combine 1 1/2 tsp. baking powder, 1/2 tsp. soda, 1/4 cup sugar, 1/4 cup milled flax seed, 1 3/4 cups whole wheat flour (we used some spelt flour in place of some of the wheat flour).  To the dry ingredient add 1 beaten egg, the shortening and orange juice mixture, 1 c nuts (we used walnuts), and 1 c raw cranberries cut in half.  Mix until just moist.  Bake at 350.  Best served warm. 


May all your New Year's resolutions come true!