Orange Muffins - Two Ways

I recently got some crystallised ginger to make some Grasmere gingerbread but have been experimenting with using it in other recipes. It worked really well in these new twists on a muffin favourite of mine.

There are two sets of ingredients but the method section is the same.
Each set of ingredients yields 12 muffins.

These are great served warm.

Orange-Cranberry-Ginger Muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/4 cup sweetened dried cranberries
1/4 cup crystallised ginger, chopped
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 cup apple-sauce or canola oil
1 tsp. grated orange rind
1/2 cup freshly-squeezed orange juice
1 banana, well mashed or 2 eggs
Cooking spray
1 tbsp. turbinado sugar

Orange-Ginger Muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/2 cup crystallised ginger, chopped
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 cup apple-sauce or canola oil
1 tsp. grated orange rind
1/2 cup freshly-squeezed orange juice
1 banana, well mashed or 2 eggs
Cooking spray
1 tbsp. turbinado sugar

Method:
1. Preheat oven to 350 degrees.
Line a muffin tin with unbleached paper liners.

2. Combine flour and the ingredients up to nutmeg in a large bowl; stir with a whisk. Make a well in the center of the mixture.

3. Combine brown sugar, oil or applesauce, orange rind, juice, and eggs in a separate bowl; stir with a whisk.

4. Add the juice mixture to the flour mixture and stir until just combined. Spoon batter into the muffin cups. Sprinkle the batter with turbinado sugar. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Reference:
Based on Orange-Cranberry Wheat Germ Muffins from the January/February 2008 issue of Cooking Light.

My Changes:
*Used crystallised ginger in place of some or all of the dried cranberries.
*Replaced half of the cinnamon in the orange-ginger version with ground ginger.

The June Gloom Cure-All

Here in San Diego we often have overcast skies (caused by the marine layer) during the late spring/early summer. In May, we call it "May Gray." In June, it becomes "June Gloom." Yes, living in paradise is awful! How do we manage to live through this for 2 whole months? ;)
These muffins just might be the magic elixir that takes away all the dreary yuckiness that comes with living by the coast!
No matter the weather, these sunny muffins are sure to brighten anyone's day.

Note: I used cow's milk and dairy yogurt to make these but they are extremely easy to convert back to a vegan baking recipe since they are already egg-free. Just sub non-dairy yogurt and milk.

Makes 12 muffins

Ingredients:
1/2 cup plain or vanilla yogurt (they are vegan if you use non-dairy yogurt)
1/2 cup fat-free milk (again, vegan if you choose a plain or vanilla non-dairy milk)
1 tsp. pure vanilla extract (omit if you use vanilla yogurt)
1 tbsp. ground flaxseed (a coffee bean grinder is a great tool for grinding these)
1/4 cup canola oil
1/2 cup light brown sugar
1/2 cup crushed pineapple, squeeze out and reserve all the juice (do not use fresh pineapple, it will interfere with the leavening process)
1/3 cup pineapple juice
1/2 cup finely shredded carrot
1 generous tsp. grated orange zest (from 1 large orange)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup shredded coconut
1 1/3 cups unbleached all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt

Method:
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or line with unbleached paper liners.

1. Whisk the yogurt, milk, vanilla if using, and ground flaxseed together in a large bowl.

2. Squeeze the pineapple really well to ensure that you've removed all the juice. Add the pineapple pieces to the bowl along with the reserved juice, carrot, orange zest, raisins, cranberries, and coconut. Whisk thoroughly.

3. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Whisk just enough to moisten all the dry ingredients but do not over-mix.

4. Scoop the batter into the prepared muffin tin and then bake for 24-26 minutes or until a toothpick inserted in the muffins comes out clean. Cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.

Reference:
Carrot-Pineapple Sunshine Muffins from Veganomicon.

My changes:
I subbed 1/4 cup raisins and 1/4 cup cranberries for the 1/2 cup raisins called for in the original recipe.
I added 1/4 cup shredded coconut.
I added 1 tsp. vanilla extract since I used plain yogurt.
Changes to try in the future: Use half whole-wheat flour, half all-purpose. Add in some cardamom/sub it for the cinnamon. Sub fresh grated ginger for ground ginger. Actually make them vegan with almond milk and non-dairy yogurt. Try them with golden raisins/try mixing it up with other dried fruits.

Note:
These do not rise much (in fact, they're pretty flat!)
Feel free to fill those muffin cups full of batter (the batter, by the way, tastes great!)

Wild Rice Salad

I had this with that fabulous carrot-ginger soup! Yum! :)

Serves 6

Ingredients:
8 cups water
12 ounces wild rice (or a wild rice blend)
1/3 cup dried cranberries
1 cup chopped fresh parsley
1/3 cup pecans, chopped
6 green onions, sliced
1 cup diced tomatoes
1 cup raspberry vinaigrette dressing

Raspberry Vinaigrette Dressing (Makes about 3 cups)
1 pint (2 cups) raspberries (you can use frozen, just defrost before using)
2 green onions, sliced
1/4 cup Dijon mustard
3/4 cup extra-virgin olive oil
1/3 cup white wine vinegar

Method:
1. To prepare the dressing, Puree the raspberries, green onions, and mustard in a food processor or blender until smooth. While the machine is running, pour in the olive oil and puree for about 30 seconds. Add the vinegar and combine well. Store in the refrigerator.

2. Cook the rice according to package directions or until tender (I bought mine bulk/had no directions! Since it was a blend, it only took about 30 minutes. Wild rice will usually take 50-60 minutes to cook). Drain any excess water and set aside to cool.

3. Transfer the cooled rice to a mixing bowl. Add the cranberries, pecans, parsley, green onions, tomatoes, and dressing. Toss to combine.

Reference:
Wild Rice with Pecans and Cranberries from The Whole Foods Market Cookbook.

Fruity Nutty Brussels Sprouts

I highly recommend these to anyone who is a bit sketchy about Brussels sprouts but is still interested in trying them :)

I used hard apple cider in these on a bit of a whim... I was going to do my usual 1/2 wine-1/2 veggie broth dealy but realized at the last moment that I was out of white wine and vegetable broth! Wow.. not sure how that happened.. those are a staple in my house like cereal would be in a normal person's house! heh.. The apple cider was lovely but I think it made these just a tad too sweet. Next time, I'll try it with half cider-half broth and see how that works out.

These would make a wonderful addition to a Christmas dinner table since the colours were all so festive. They are lovely any time Brussels are in season, though :)

Serves 2

Ingredients:
1 apple, cubed, skins left on (I used a honeycrisp but you can use whatever you have. I'd like to try this with something on the less-sweet side like a Granny Smith)
Lemon juice
1 tbsp. olive oil
Sea salt
Freshly ground black pepper
10-12 Brussels sprouts (I really didn't count; just trying to come up with some sort of measurement!); cleaned and cut in half (quartered if you have huge ones)
1/6 cup hard apple cider (or 1/12 cup [good luck measuring that!] cider and 1/12 cup veggie broth)
1/8 cup dried cranberries
1/8 cup walnuts, chopped

Method:
1. Chop up the apples and then toss them with the lemon juice in a small bowl. Set aside.

2. Heat the olive oil in a small skillet over medium heat. Add the Brussels sprouts and apples along with salt and pepper to taste. Pour in the cider/apple juice/wine/broth and cook for about 10 minutes or until the sprouts become tender (stir occasionally).

3. Stir in the cranberries and walnuts. Cook until warmed through and then serve immediately.

Reference:
Based on the recipe North Georgia Brussels Sprouts that I found on Georgia Peach's blog, Vintage Victuals.
My changes:
*Left out the bacon
*Used hard cider in place of apple juice
*Added cranberries and walnuts

Fruit and Nut Muffins

These have all sorts of things going on - it's like every bite has a new flavour to taste! These muffins are based on a recipe for muffins using just two types of dried fruits so I added in another fruit and some chocolate chips for a little extra oomph!

Despite being really tasty, these also have tons of nutritional benefits. While dried fruit often gets a bad rap for being so full of sugar, it is natural sugar and none of that high-fructose corn crap or over-processed refined sugar. Plus, dried fruits are a decent source of non-heme iron which is important for vegetarians and omnivores alike.
The nuts add healthy fats; the dark chocolate has antioxidants; and the lack of dairy makes these suitable for people who cannot tolerate lactose.
All that makes these a yummy, portable, and healthy breakfast treat!


Makes somewhere between 12 and 24 muffins
(Again with the funny amounts! I halved a recipe that said it would yield 12 and still got 12! Thank goodness I like them... and muffins freeze well!) The amounts below reflect those from the original recipe, they are not reflective of my halved amounts.

Ingredients:
1/2 cup almond milk or other non-dairy milk
1/4 cup crushed pineapple, include the juice
1/4 cup olive oil
1/4 cup pure maple syrup (I like the dark amber variety)
1/4 cup agave nectar
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/4 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 cup dried Bing cherries, cut up into quarters (if using whole cherries)
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup non-dairy semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup chopped walnuts

Method:
Preheat the oven to 350 degrees. Line a 12-hole muffin pan with unbleached cupcake papers or grease with a little non-dairy butter or canola oil spray.

1. Combine the almond milk, pineapple (don't forget the juice), olive oil, maple syrup, and agave nectar in a large bowl.

2. In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Make a well in the dry mixture and then pour in the milk and pineapple mixture. Stir until just combined, being careful to not over-mix. Gently stir in the fruit, nuts, and chocolate chips.

3. Spoon the muffin mix into the prepared muffin pan. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes in the pan and then transfer the muffins to a wire rack to cool completely.

Reference:
This is based on the Fruitcake Muffins recipe from the November/December 2008 issue of VegNews magazine.
My changes included adding in the cranberries and chocolate chips; using half maple syrup and half agave nectar (instead of just maple syrup); and using all-purpose flour in place of a mixture of oat flour and whole-wheat (next time I might try it with half whole-wheat, half AP).
I'd like to try adding in some rolled oats in place of some of the flour.

Breakfast Quinoa!

Further proof I could eat quinoa three meals a day... as if we needed further proof of that! This was a delicious, protein-packed breakfast! Add even more protein by sprinkling on some chopped nuts (about 1/4 cup for 2 servings).

Please note, I marked this as vegan. However, I then went ahead and made it with cow's milk! Not exactly vegan (unless, of course, you are a calf..)
To make it vegan, please make sure you use non-dairy milk (rice, almond, soy, hemp).

OK, I added the fake daisies to attempt to make the photo a little more interesting... I think all they achieved was making it cheesy! Sigh... I am just not cut out for fun food photography! lol

Creamy Quinoa with Dried Cranberries

Serves 2

Ingredients:
3/4 cup vanilla soymilk (plus a little more for serving)
1/8 tsp. salt
1/2 cup water
1/2 cup quinoa, rinsed and drained
1/4 cup dried cranberries
1 tbsp. raw sugar (turbinado sugar)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Optional: 1/4 cup chopped nuts

Method:
1. Bring the soy milk, salt, and water to a boil in a saucepan. Stir in the quinoa and cranberries, and reduce the heat to medium-low. Simmer 15-20 minutes (until the liquid is absorbed and the grains are tender, stirring occasionally).

2. Remove from the heat and stir in the sugar, cinnamon, allspice, ginger, and nutmeg. Serve warm with additional milk and optional nuts.

Reference:
From the May 2008 issue of Vegetarian Times magazine.

Orange-Cranberry Wheat Germ Muffins

My goodness, these are tasty! I've sort of nicknamed them "Super-Food Muffins" since they are packed with antioxidants from the fruits and vitamin E and folic acid from the wheat germ. :)

I wanted to try these out since I love all combinations of orange and cranberry and thought they would be a yummy breakfast treat. The nutmeg and cinnamon add a nice spiciness which goes great with the fruity flavours. I'm very lucky to have parents with a great organic garden who live very close by so I had lots of yummy navel oranges that I got to use in these! Mmmm...

The recipe is from Cooking Light but I changed them a bit. I made these vegan by substituting mashed-up bananas for the eggs. I also used apple-sauce in place of the oil but feel free to use eggs and oil if you'd like. Either way, they are super-healthy.

They are very good warm so plan on giving them a quick zap in the microwave the next morning :) Or just eat them all fresh from the oven! hee hee ;)

12 muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup wheat germ (the original recipe called for raw but I used the toasted stuff) - it adds a great nutty flavour
1/2 cup sweetened dried cranberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar (I used light brown)
1/4 cup apple-sauce or canola oil
1 tsp. grated orange rind
1/2 cup freshly-squeezed orange juice
1 banana, well mashed or 2 eggs
Cooking spray
1 tbsp. turbinado sugar

Method:
1. Preheat oven to 350 degrees (original said 375 but I bake everything at 350!)
Spray a muffin tin with cooking spray or fill wells with paper or foil cupcake holders.

2. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in the center of the mixture.

3. Combine brown sugar, oil or applesauce, orange rind, juice, and eggs in a separate bowl; stir with a whisk.

4. Add the juice mixture to the flour mixture and stir until just combined. Spoon batter into the muffin cups. Sprinkle the batter with turbinado sugar. Bake at 350 degrees for 17 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Reference:
The original recipe is from the January/February 2008 issue of Cooking Light magazine.

Vegan Stuffing/Dressing

My parents requested the stuffing/dressing I made for Thanksgiving again for Christmas. Since we're English we serve turkey at Christmas as well and they were looking for a yummy dressing to go with it. Well, after I said I could make it, my mom asked for a vegan version that my sister and brother-in-law could have. After a bit of tweaking and an "are these ingredients OK" email to my sister, here's what I came up with for them!
This is basically the same as the Sausage and Fruit Stuffing except I used tofu for the egg and made sure the bread recipes were vegan. I halved the bread, onion, and celery amounts from the original recipe but kept the fruits, nuts, and mushrooms the same since I was not using sausage. If you'd like, you could use 1/4 pound of vegan breakfast sausage (it will specify on the packaging that it is vegan) in this recipe. Just brown the sausage before mixing in with the bread, fruit, and veggies.

This was really very yummy! Perfect alongside a Tofurkey (also very yummy!)

This will make about 4 servings ~ the leftovers of this and the regular version are wonderful!

Ingredients:
1/2 yellow onion, chopped
1 stalk celery, chopped
1 cup vegan cornbread, cubed (make the cornbread the day before so it has some time to dry out a little)
1 cup day-old whole-wheat bread, cubed (I made my own to make sure it did not contain any milk/milk sugars. Be careful here - most grocery store breads have milk).
1/6 cup vegetarian vegetable broth
1/8 cup soft/silken tofu, pureed (I just smushed mine up with a fork) - this is a great egg substitute (1/4 cup silken tofu = 1 egg)
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1/2 Red Delicious apple, peeled, cored, and diced
3 white mushrooms, chopped
1/4 tsp. sage
1/8 tsp. thyme
1/8 tsp. rosemary
1/8 tsp. marjoram
1/2 tsp. applesauce
1 tsp. salt
Olive oil

Method:
Preheat oven to 350 degrees.
1. Place a small amount of olive oil in a skillet and heat over medium heat. Add the onion and celery and cook until slightly browned.

2. In a large bowl, toss together the onion, celery, cornbread, whole-wheat bread, vegetable broth, and tofu. Mix in the herbs, applesauce, salt, mushrooms, cranberries, walnuts, and apple.

3. Place the mixture in an oven-safe dish. Bake at 350 degrees for 30 minutes.

Glazed Cranberry-Orange Mini Loaves

I have a 4-slot mini loaf pan from The Pampered Chef, which is where I found this recipe. These are great for brunches. Each slot on the mini-loaf pan holds about 1 1/2 cups... I'll have to play around with this recipe so it will work with a regular sized loaf pan.

Ingredients (makes four mini loaves)
Bread:
3 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 tsp. salt
1 tbsp. aluminium-free baking powder
1/2 cup pecans, coarsely chopped
3/4 cup (1 1/2 sticks) butter, melted
1 orange
2 eggs
1 1/4 cup milk
1 cup dried cranberries

Glaze:
1/2 cup powdered sugar
1 tbsp. milk

Method:
1. Preheat oven to 350 degrees. Lightly spray the bottom of the mini loaf pan with nonstick cooking spray; set aside. In a large bowl combine flour, sugar, salt, and baking powder. Chop pecans; add to batter bowl. Mix well and set aside.

2. In a small bowl, microwave butter on HIGH for 45-60 seconds until just melted. Zest orange to measure 1 tbsp zest. Juice orange to measure 1/4 cup juice. Add zest, juice, eggs, and milk to butter; whisk until combined. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. Do not overmix. Gently stir cranberries into the batter.

3. Fill each well of the loaf pan with about 1 cup batter. Top batter with additional pecan halves if desired. Bake 40-45 minutes or until a toothpick inserted in the center of the loaves comes out clean and tops of loaves are golden brown. Cool in pan for 5 minutes. Loosen sides of loaves from pan; remove to cooling rack and allow to cool completely.

4. For glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves.