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
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.
Yields 9 large muffins
A not-too-sweet and incredibly moist breakfast muffin. Vegan.
15 minPrep Time
20 minCook Time
- 1 cup whole wheat all purpose flour
- 1/2 cup all purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2/3 cups non-dairy milk (soy, almond, etc)
- 2 egg replacer eggs, prepared according to package directions
- 1/3 cup grapeseed oil
- 3/4 cup coarsely chopped frozen cranberries
- half a ripped banana chopped
- 1/2 cup toasted cashews, chopped
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 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.
- In a large bowl mix together flours, baking soda, salt, cinnamon and ginger. Stir with a whisk.
- In a medium bowl mix milk, eggs, and oil. Mix this with flour mixture to just combine.
- Add remaining ingredients - cranberries, banana, nuts and sugars. Mix until everything is just incorporated. Do not over mix.
- Bake for 20-22 minutes, or until tops are springy and a toothpick comes out clean.
- Allow to cool for a few minutes in the muffin tin then remove to cooling rack to cool completely. Best when served warm.
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!
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!
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
Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!