lovely cranberry upside down muffins

Love is nice, isn’t it? The feeling of loving something or someone and being loved in return.

I love traveling, running and laughing with my friends. I also love my family and boyfriend. Which brings me to the subject of Valentine’s Day…the day that’s slowly approaching and enjoyed by many and despised by many. Some are just simply indifferent about it. I may even take the indifferent route. I would love a dozen tulips or a surprise date, on any random day rather than on a day that’s “expected.” Anyone with me on that? If not, that’s cool. We can still be friends!

In the spirit of love I baked-up a scrumptious batch of heart-shaped cranberry upside down muffins! I baked standard round ones as well…extra batter…why not, right? These muffins are perfect to share with those you care about. Those you love. Or perhaps enjoy them with something you love…coffee? Tea?

You may think these muffins are a naughty treat, but they’re not. They’re baked with whole wheat flour, low fat milk and fresh cranberries. Cranberries have significant anti-inflammatory benefits especially in our cardiovascular system, and offer immune support. Eat up!!

Cranberry Upside Down Muffins
Adopted from this recipe

Print Recipe

– 2 cups fresh cranberries, washed and picked over
– 1^1/4 cups organic unrefined sugar
– 1 tsp grated nutmeg
– 2 cups whole wheat flour
– 1 Tbls baking powder
– 1/2 tsp sea salt
– 1 large egg
– 1 tsp vanilla or almond extract
– 1/2 stick unsalted butter, melted and cooled
– 1 cup 1% or non-fat milk

Preheat the oven to 400 degrees.

In a saucepan combine the cranberries, 1 cup of the sugar, and the nutmeg, cook the mixture over moderately high heat, stirring, until the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.

Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt. In another bowl whisk together the egg, the butter, the vanilla (or almond) extract and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined.

Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins (or heart-shaped muffin cups), top it with the batter, and bake the muffins in the middle of the oven for 25 minutes, or until they are golden. Let the muffins cool for 2 minutes and invert them onto a rack. Sprinkle with powdered sugar and enjoy!

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tastefully married

There was a marriage in my kitchen.

No no, I didn’t get hitched in front of the kitchen sink! It was a marriage of flavor, texture and color. Beautiful…the marriage produced a wholesome and very undry muffin. I use the word “undry” because the word “moist” weirds me out a bit. No joke, this muffin is GOOD for you! You can eat one or two of these for breakfast or have one for that 4 o’clock slump and feel no remorse. Cross my heart…

The groom: cooked oatmeal

The bride: a gorgeous granny smith apple

In attendance: pumpkin, coconut, cinnamon and brown sugar

You’re probably thinking “wtf, what does that muffin even taste like? coconut, pumpkin, apple??” Trust me friends, this muffin doesn’t taste too apple-y, pumpkin-y or coconut-y. It taste like a fruity and wholesome muffin!

If you follow this recipe you’ll really appreciate the colors and textures. There are small chucks on green apple and the muffins arise from the oven with a slight orange glow because of the pumpkin. When you bite into it, you’ll see small flecks of coconut reaching out. OMG!

Nutritional perks –
Oatmeal – lowers cholesterol, source of fiber, helps prevent heart disease and stabilizes blood sugar
Granny Smith apple – protection against asthma and one apple is about 15% of a daily value of fiber
Pumpkin – low in saturated fat and cholesterol, good source of Vitamin E and Vitamin B6, great source of Vitamin A and C

A great thing about this muffin is the flexibility of ingredients. You can swap out coconut for a tree nut or chocolate chips, omit pumpkin and add smashed banana or peanut butter, add fresh blueberries or dried cranberries, or add nutmeg and cloves for a warmer flavor. The original recipe included a half cup of sultanas and 1/4 cup dried papaya, both of which I didn’t include in my version.

Time to get down to business! Right?!

O(at)MG! Muffin adapted from Sunday Hotpants’ Morning Oatmeal Muffins
Makes about 18 muffins

– 1/4 cup unsalted butter melted – original recipe suggested 1/2 cup butter but the added pumpkin in this recipe adds additional moisture so I halved the butter
– 1/4 cup canned pumpkin – original recipe didn’t include canned pumpkin
– 1 medium Granny Smith apple, grated in a food processor
– 2 eggs
– 1 cup cooked oatmeal
– 1/2 cup coconut – I didn’t toast the coconut, but next time I make these I definitely will because I think the toasted coconut would be stellar!
– 1 tsp vanilla
– 1 cup white whole wheat flour – the original recipe used white all purpose flour
– 2/3 cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon

For additional topping –
cinnamon and sugar mixed. You can decide on the ratio based on your taste preference.

Preheat oven to 350 degrees. Butter or use a non-stick cooking spray on a 12 muffin cupcake pan or just input cupcakes sleeves.

In a large bowl, combine melted butter, grated apple, coconut, eggs, cooked oatmeal and vanilla. Stir with a whisk until well combined!
Sift the flour, baking power, baking soda, brown sugar and cinnamon in a bowl. Stir into wet ingredients. Do not stir too much because the muffins will come out of the oven tough. Having lumps in the batter is A-OK!

Fill the muffin cups about 2/3 full. Mix the cinnamon and sugar and sprinkle over the muffins. OR you can brush the muffins with melted butter when they’re warm out of the oven and roll the tops in the cinnamon and sugar mixture. There is really no wrong way of doing this.

Bake the muffins for 20 mins. Remove from oven and cool on a wire rack.

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