For many of us, cancer had reach deep into your lives and changed them significantly. Spouses, aunts, uncles, mothers, fathers, neighbors and friends. As cliche as it sounds, it touches all of us. It creates fear and paranoia. Every bump, lump, new ache or sunburn creates a small sense of dread and feelings of “what if?”
Some of us change aspects of our lifestyles in trying to avoid its reach. We wear sunscreen, stop smoking, drinking, change our eating habits or exercise. Some of us wish our loved ones did the same. Others believe it’s a futile fight and that “Cancer is going to get me if want’s to, and there is nothing I can do about it.”
I like to believe that I have some control. Preventative perhaps but not absolute. But regardless of what I do I’ve realized that I can’t stop it completely. Cancer has affected my life in profound ways and it will continue to do so.
Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society
Today I’m sharing a recipe for a yummy breakfast muffin. I hope that you are all lazing around this Sunday morning, perhaps celebrating Father’s Day, and a muffin like this is what you need with your coffee.
This is a moist and flavourful muffin. Yes those are whole cranberries in there. I used frozen which held up beautifully. Cranberries are not just for the holidays. Whole cranberries are full of vitamins and anti-oxidants. I like to use the whole berries in baked goods because their tartness is not overpowering. Dried cranberries tend to be soaked in sugar – added sugar I don’t need in my life, at least not in my muffins. I would not recommend substituting dried for fresh here. Their sweetness and texture would be overwhelming and heavy.
This recipe was inspired by a recipe from the Barefoot Contessa Cookbook. I’ve made it vegan by using Egg replacer and banana and switched up the fat to grapeseed oil and reduced it a bit. I love the combination of the cranberries and cashews. Tart cranberries. Sweet and buttery cashews. Best if you toast the cashews first.
Cranberry Cashew Breakfast Muffins
- 1 cup whole wheat all purpose flour
- 1/2 cup all purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2/3 cups non-dairy milk soy, almond, etc
- 2 "egg" replacer eggs prepared according to package directions
- 1/3 cup grapeseed oil
- 3/4 cup coarsely chopped frozen cranberries
- half a ripped banana chopped
- 1/2 cup toasted cashews chopped
- 1/2 cup brown sugar
- 1/4 cup white sugar
- Preheat oven to 375 and prepare muffin tin with liners. These are large muffins, so it helps to spray the tops of the tins so the muffins come out cleanly.
- In a large bowl mix together flours, baking soda, salt, cinnamon and ginger. Stir with a whisk.
- In a medium bowl mix milk, "eggs," and oil. Mix this with flour mixture to just combine.
- Add remaining ingredients - cranberries, banana, nuts and sugars. Mix until everything is just incorporated. Do not over mix.
- Bake for 20-22 minutes, or until tops are springy and a toothpick comes out clean.
- Allow to cool for a few minutes in the muffin tin then remove to cooling rack to cool completely. Best when served warm.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!