To celebrate the fresh cranberries still available at the store after thanksgiving, I decided to make muffins!
Here is the recipe for Cranberry Lemon Walnut Muffins: (see picture to the left):
2 cups spelt flour (I sifted the spelt flour through a wire mesh strainer to help make it a bit lighter), 2 tsp non aluminum baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1 cup non dairy milk (I used original/unsweetened rice milk), 1/2 cup canola oil, 2/3 cups unrefined sweetener (I used pure maple syrup), zest of 1 medium lemon, freshly grated, 2 tsp vanilla extract, 1 1/2 cups cranberries, chopped (I used a food processor), 1 cup walnuts, chopped (I used a food processor)
Preheat oven to 375 degrees. Lightly canola oil muffin tin. Mix spelt flour, non aluminum baking powder, baking soda, and sea salt in a large mixing bowl. Add non dairy milk, canola oil, unrefined sweetener, lemon zest, and vanilla to dry ingredients and mix until half way blended. Add cranberries and walnuts to mixture and mix until fully blended. Place mixture into muffin tin and bake for 23 - 27 minutes. Remove from oven and allow to cool.
These muffins are very tasty and not overly sweet - a nice fall time snack!