For many of us, cancer had reach deep into your lives and changed them significantly.  Spouses, aunts, uncles, mothers, fathers, neighbors and friends. As cliche as it sounds, it touches all of us. It creates fear and paranoia. Every bump, lump, new ache or sunburn creates a small sense of dread and feelings of “what if?”

Some of us change aspects of our lifestyles in trying to avoid its reach. We wear sunscreen, stop smoking, drinking, change our eating habits or exercise. Some of us wish our loved ones did the same. Others believe it’s a futile fight and that “Cancer is going to get me if want’s to, and there is nothing I can do about it.”

I like to believe that I have some control. Preventative perhaps but not absolute.  But regardless of what I do I’ve realized that I can’t stop it completely. Cancer has affected my life in profound ways and it will continue to do so.

Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society and also to the Canadian Hospice Palliative Care Association. Hospice was a key element during Kim’s father’s battle with cancer. They made it possible for Kim to care for him at home. So please show your support and donate if you can. You can also contact your local Hospice and donate directly to them if you wish. A little goes a long way!

cranberry cashew muffins

Today I’m sharing a recipe for a yummy breakfast muffin. I hope that you are all lazing around this Sunday morning, perhaps celebrating Father’s Day, and a muffin like this is what you need with your coffee.

This is a moist and flavourful muffin. Yes those are whole cranberries in there. I used frozen which held up beautifully. Cranberries are not just for the holidays. Whole cranberries are full of vitamins and anti-oxidants. I like to use the whole berries in baked goods because their tartness is not overpowering. Dried cranberries tend to be soaked in sugar – added sugar I don’t need in my life, at least not in my muffins. I would not recommend substituting dried for fresh here. Their sweetness and texture would be overwhelming and heavy.

This recipe was inspired by a recipe from the Barefoot Contessa Cookbook. I’ve made it vegan by using Egg replacer and banana and switched up the fat to grapeseed oil and reduced it a bit. I love the combination of the cranberries and cashews. Tart cranberries. Sweet and buttery cashews. Best if you toast the cashews first.

Cranberry Cashew Breakfast Muffins
 
Prep time
Cook time
Total time
 
A not-too-sweet and incredibly moist breakfast muffin. Vegan.
Serves: 9 large muffins
Ingredients
  • 1 cup whole wheat all purpose flour
  • ½ cup all purpose flour
  • 1-1/2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅔ cups non-dairy milk (soy, almond, etc)
  • 2 "egg" replacer eggs, prepared according to package directions
  • ⅓ cup grapeseed oil
  • ¾ cup coarsely chopped frozen cranberries
  • half a ripped banana chopped
  • ½ cup toasted cashews, chopped
  • ½ cup brown sugar
  • ¼ cup white sugar
Instructions
  1. Preheat oven to 375 and prepare muffin tin with liners. These are large muffins, so it helps to spray the tops of the tins so the muffins come out cleanly.
  2. In a large bowl mix together flours, baking soda, salt, cinnamon and ginger. Stir with a whisk.
  3. In a medium bowl mix milk, "eggs," and oil. Mix this with flour mixture to just combine.
  4. Add remaining ingredients - cranberries, banana, nuts and sugars. Mix until everything is just incorporated. Do not over mix.
  5. Bake for 20-22 minutes, or until tops are springy and a toothpick comes out clean.
  6. Allow to cool for a few minutes in the muffin tin then remove to cooling rack to cool completely. Best when served warm.
Notes
You could easily stretch this batter out to make 12 smallish muffins instead of 9 giant; reduce cook time slightly if you go with the smaller muffin

So now for the most exciting news! KitchenAid Canada is sponsoring today’s event!

KAButton

Enter for your chance to Win an Artisan® Series KitchenAid®  Stand Mixer in the color of your choice (there are 26 to choose from) as well as an Ice Cream Maker Attachment. A sweet choice for all,  this creative attachment features the largest ice cream bowl capacity in the industry. Prepare 2 quarts of ice cream, sorbet, gelato or other frozen desserts. We’re pleased to announce the giveaway is open to Canadian residents, as well as U.S. Residents. Winner will be chosen and announced during the pinchatlive event, described below. Winner will also be notified via email and has 48 hours to respond. If winner does not respond another winner will be chosen. 1 Stand Mixer and 1 Ice Cream Attachment are being given away as a group, not 1 per blog just to be clear for our readers. 
 
There are bonus prizes for the pinchatlive event. We are giving away 1 Vanilla Infused Gift Box Set, 1 Lemon Infused Gift Box Set and a $30 Amazon Gift Card.  In order to participate in this event follow the Pinterest Board #recipesfromtheheart. Hop on the Pinterest board on June 22 at 2 pm Est to follow along. We’ll ask questions and those who comment are entered to win the bonus prizes. There will be a G+ Hangout on Air during the event as well. Winners of the pinchatlive event must be Canadian or U.S. residents.

Visit Facebook.com/KitchenAidCanada and click on the “More than a Mixer” tab to explore all 12 attachments available for the KitchenAid® Stand Mixer.

To enter the giveaway for the KitchenAid standmixer you must use the entry form below. The more entry options you use, the more chances to win you get! Good luck!

[cc_widget id=”2″]

Okay, so now for a a list of the other bloggers participating in this event! Please hop on over and check out their posts. You can also follow us on Twitter using #recipesfromtheheart hastag.

Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic

Chili Verde by Juanita’s Cocina

S’Mores Brownies in Jars by That Skinny Chick Can Bake

Dark Chocolate and Orange Muffins by The Dutch Baker’s Daughter

Boston Cream Pie by Pass The Sushi

My Fathers Day Recipe Round Up by Curry and Comfort

Tropical Smoothie by Dinners, Dishes and Desserts

Mini Gugelhupf by Masala Herb

Sauteed Strawberry and Sugarsnap Salad by Cook The Story

Cranberry Cashew Breakfast Muffins by In Fine Balance

Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts

Spicy Beef Sliders by Katie’s Cucina

Thai Red Curry Soup by Damn Delicious

Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla

Fresh Vegetable Salad by White Lights on Wednesday

Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen

Cinnamon Chip Cookie Butter Bars by The Messy Baker

Berry/Cherry Fro-Yo Ice Cream by Cookistry

Honey Beer Bread by Hungry Couple

Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie

Chocolate Cherry Granola Bars by Sweet Remedy

Cookies and Cream Brownies by Cooking in Stilettos

Blueberry Lemon Cake by Roxana’s Home Baking

Angel Cake by Ninja Baking

and

Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!