Apple Cranberry Muffins

Photo:
Tod Dimmick










Turn leftover cranberry sauce from a liability into an opportunity. This recipe looks best with sauce that contains whole berries, but will work with any cranberry sauce.

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: 12-14 muffins

INGREDIENTS
3 cups whole wheat flour
1 cup wheat bran
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch salt
2 eggs
1 1/2 cups applesauce
1/4 cup canola oil
up to 1 cup cranberry sauce

DIRECTIONS
Preheat the oven to 400.

In a large bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl whisk the eggs, and mix in the applesauce & oil. Mix the wet mixture into the flour mixture to create a thick dough, then stir in the cranberry sauce. Scoop into lined muffin cups, and bake for 18 minutes or until just firm.

Tip: Since different sauces contain varying amounts of liquid, you might need to add a little more flour to create your dough.

Served up by Tod Dimmick

Salad with Spring Greens

At the beginning of the growing season, my vegetable dishes increasingly include local, seasonal goodies. The objective is everything both seasonal AND local, and we'll get there soon. This simple salad uses the last of the local apples from winter storage, lettuce, dried cranberries, asparagus (blanched), and chives from the garden.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes