Rise & Thrive Ep. 26: Holiday Orange Cranberry Ginger Muffins
With the holidays around the corner, you may be looking to make something special—and we have just the treat! Baking whiz Whitney Forstall Grandpre’ was joined by EHE Health’s Sam Nuzio to show everyone how to make Orange Cranberry Ginger Muffins, which takes a seasonal ingredients to a whole new level.
Ingredients:
• 2 1/2 cup blanched almond flour
• 1/2 cup granulated sweetener (I use a mix of half coconut palm sugar and erythritol)
• 1 1/2 tsp gluten-free baking powder
• 1/4 tsp sea salt
• 1/3 cup butter or coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup milk or unsweetened non-dairy alternative
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 1/4 cup and 1 tablespoon dried cranberries or 1/3 cup fresh or frozen cranberries
• 1 tsp fresh ginger grated (optional)
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• A few slices of crystallized ginger (5-6) finely chopped for garnish/topping (optional)
Preparation:
1. Preheat your oven to 350 degrees.
2. Line a 10-12 muffin pan with liners and set aside.
3. Boil 1/2 cup of hot water and remove from heat. Add dried cranberries in the boiling water for 1-2 minutes to soften and plump. Drain them and set aside.
4. In a medium mixing bowl, sift together your dry ingredients, almond flour, erythritol, baking powder, and sea salt and spices.
5. In a separate small bowl mix together all of your wet ingredients, eggs, oil, vanilla, grated ginger, milk
6. Mix dry and wet ingredients and fold in cranberries, reserving 1 tablespoon to garnish tops.
7. Scoop batter into muffin liners and top with reserved cranberries and a sprinkling of chopped crystallized ginger.
8. Bake for 20 minutes or until golden brown and toothpick insert comes out clean.
9. Allow to cool and enjoy.
Munchies & Minis | S1E6: Treasure Chest McGuffin Muffins
The Gluttonous Geek presents Munchies & Minis - a Dungeons & Dragons-inspired cooking show & painting demo. This week's recipe is for Treasure Chest McGuffin Muffins with honey and cornflakes. Printable recipe card available through Patreon: -- Watch live at
Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
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Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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Salmon Stir-Fry and Chocolate Muffins: Eatwright cookery demo Leonie Wright - Fabulous Older Women
This week on Eatwright with Leonie, it was all about Stir-frys and Snacks!
Recipe's below...
Salmon or Prawn Mushroom and Ginger Stir-Fry (serves 2)
Ingredients:
3-4 tbsp extra virgin olive oil
2 carrots, thinly sliced
400g mixed mushrooms, cleaned with paper towel
2 large red peppers, thinly sliced
160g baby sugar snaps, washed
450g large chopped organic salmon OR raw prawns, peeled
2 garlic cloves, finely chopped
Fresh coriander leaves to garnish
For the sauce:
150ml fish or chicken stock made with ½ stock cube
2 tsp sesame seeds
3 tbsp finely cut or grated fresh ginger
1 tbsp low salt soy sauce
1 tsp gluten free cornflour
Method:
1. In a small bowl, stir together the stock, sesame seeds, ginger, soy
sauce and cornflour until blended. Set aside.
2. In a large frying pan or wok, heat 2 tbsp of oil. Stir-fry the carrots for 3 minutes, remove from pan and set aside.
3. Add 1 tbsp of oil to frying pan or wok and fry mushrooms and sugar snaps for 2 minutes. Remove from pan and set aside.
4. Add more oil if needed and stir-fry the pepper with the prawns and garlic for 3 minutes, until prawns turn pink and opaque.
5. Stir sauce again and pour into the frying pan. Cook until the mixture bubbles, then return carrots and mushrooms to the pan. Cover and cook for a further 2 minutes, until heated through.
6. Serve with courgetti and garnish with coriander.
Healthy Chocolate Muffins (makes 6-8)
Ingredients:
60g ground almonds
50g courgette, grated
½ banana, mashed
100g coconut oil, melted
120g gluten free oats
1 tbsp desiccated coconut, for garnishing
3 tbsp raw cacao powder
3 tbsp Erythritol (Sukrin:1)
5g baking powder
Method:
1. Preheat oven to 180C/350F/Gas mark 4.
2. Mix dry ingredients together except for the desiccated coconut.
3. In another bowl mix wet ingredients together.
4. Mix dry and wet ingredients together in a large bowl.
5. Divide mixture over 6-8 muffin moulds.
6. Bake the muffins in for 15-20 minutes depending on your oven type and its temperature.
7. Leave the muffins to cool in the moulds for 15 minutes, then take them out of the moulds and place on a wire rack to cool down further.
8. Garnish with desiccated coconut.
TOP TIPS:
If you prefer the muffin to be more solid replace 50g coconut oil with 1 egg and add a little lukewarm water.
Add 1 tbsp cacao nibs to make the muffins more crispy!
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Magnificent Morning Glory Muffins
Naturally gluten free muffins as they are made with quick cook oatmeal. These are fast to make and minimal clean up since you make the batter in your blender. Chock full of goodness to get your morning off to a magnificent start!
Here is your shopping list:
2 medium ripe bananas
dairy-free milk
vanilla extract
eggs
almond butter or coconut oil
pure maple syrup
quick cook rolled oats (NOT instant oats)
baking powder
baking soda
salt
cinnamon
fresh grated ginger or ground ginger
shredded carrot
shredded apple
chopped walnuts or pecans
shredded unsweetened coconut
also I added - raisins, dried cranberries, pumpkin seeds
Easy Ginger Muffins (VEGAN)
Easy Ginger Muffins - (VEGAN)
These are so yummy!! I was in desperate need of something to have to be able to take on the go and these were perfect. They are amazing for school lunches or even just as an afternoon/ morning tea snack. (Or whenever you feel like one :) ) not too mention these muffins have a crisp crunchy outer shelf but are still amazingly moist and soft in the middle. For those who don’t have brown sugar where you are from it is almost like a brown sugar glucose syrup. (I’m not too sure how else to describe it. This recipe is a vegan variation of the Chelsea sugar recipe linked below.
As always enjoy and happy Baking :)
Aleisha
Recipe I based mine off…
Flax Egg
1 Tbsp ground flaxseed/linseed
2 Tbsp Water
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