EatInEatOut Summer 2015 - Page 61

Wake-Up Muffins I first started getting my hands dirty in the kitchen when I was an eight-year-old covered in flour while making homemade pasta with my Aunt Pam. I had so much fun making it, but most of all I just adored eating that fresh and perfectly tender noodle (it also didn’t hurt it was coated in alfredo sauce!). Since that moment I knew that the act of cooking food was just as important as the deep enjoyment of eating it. With a focus on healthy meals, but of course balancing that out with indulgent treats, my blog is a documentary of my culinary adventures as I both succeed- and fail miserably- in making inspirational dishes that can easily be made at home. I hope you love my creations as much as I do! 1 cup all-purpose flour 1 cup fine cornmeal 1/3 cup granulated sugar 1 Tbsp baking powder 1/2 tsp salt 1/4 cup coconut oil (or softened butter) 1/2 cup Greek yogurt 1/4 cup milk 1 tsp almond extract juice of one orange (about 1/4 cup) 1-2 tsp orange zest (from one orange) 1/2 cup fresh, frozen or dried cranberries 1 Tbsp grated fresh ginger 1. Preheat oven to 350ºF and spray or line a muffin pan. 2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the coconut oil, yogurt, milk, and almond extract. Stir just until combined, then add the orange zest and juice. Stir in the grated ginger and cranberries. 3. Bake for 10-12 minutes or until the tops bounce back when you press the tops lightly. Tranfer to a cooling rack until they cool completely. Makes 12 muffins. WWW.EATINEATOUT.CA 61