Cranberry Orange Muffins
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
On this Thanksgiving weekend of gatherings we we celebrate life, family, loved ones with full hearts and gratitude. I am reminded that there is a time for everything, “a time to every purpose under Heaven” sang The Byrds in their ruminating song, “Turn, Turn Turn”. With thanks and a heart full of joy, I am so happy to share this recipe with you I learned from my SV Ayurveda friends. This is an absolutely scrumptious cranberry orange muffin.
If you follow my blog, you may notice the influence of Ayurveda in my recipes. Ayurveda is one of the world’s oldest holistic health systems. Ayurveda has provided me and my family a wealth of knowledge to maintain and improve our health and immunity, and a richness to every aspect of our lives. Ayu means life, and veda means knowledge or science.
A “really awesome muffin” as my little guy said, this cranberry orange muffin is one to add to your recipe collection, a pure Ayurvedic delight! I am so grateful to my Ayurvedic teacher Vaidya Rama Kant Mishra for maintaining the purity of Ayurveda, and keeping the knowledge alive and practical in this modern world.
A crunchy top and a mild zesty, light, moist bottom with the perfect combination of warming spices, oh so right for the fall season. Cranberries are high in antioxidants and low on the glycemic index, helping keep your sugar levels from spiking.
Cranberry Orange Muffins
Makes 6 muffins
Prep Time: 10 minutes
Bake Time: 25-30 minutes
IngredientS
1 cup whole grain flour- this batch is with red fife wheat flour
⅓ cup sucanat cane sugar
¼ cup blanched almonds, chopped or slivered (optional)
½ tsp baking soda
½ tsp baking powder (aluminum free)
¼ tsp soma salt
½ tsp cinnamon
⅛ tsp ground cardamom
a pinch nutmeg
a pinch ground black peppercorns
a pinch chopped ginger
¼ cup melted ghee
½ cup fresh squeezed tangerine juice
1 Tablespoon fresh tangerine peel
¾ cup fresh cranberries, chopped
Instructions
Preheat oven to 350F.
Combine flour, sugar, almonds, baking soda and baking powder, salt and spices ingredients in a bowl and whisk.
Wash the tangerines (about 4-5 makes ½ cup), grate the peel, then juice.
Melt the ghee and use some to grease the muffin pan.
Add the tangerine juice and zest, melted ghee, and chopped cranberries & combine all together. The batter will be thick.
Scoop out with a spoon into the muffin pan and bake for 30 minutes or until golden brown.
Let stand for 10 minutes before removing from the pan.
Enjoy!
Ghee- butter that has been clarified to remove milk solids; traditional ghee is made with fresh cultured butter at a low temperature and has probiotic benefits. Read more about the health benefits of ghee.
Substitutions:
To blanche your own almonds- soak raw almonds overnight and peel the next day
For gluten-free, substitute 70-30 ratio buckwheat-sorghum flours combined with 1 Tablespoon arrowroot flour
Substitute tangerine juice or peel with orange
Substitute spices for a spice mix called Madhur Masala from Chandika.
