Many projects have filled our days and nights over the past month or so. After working tirelessly for weeks on end, we were exhausted! So, this past Wednesday, with my dad’s blessing, my mom, sister, and I took a “girl holiday.” After seeing my dad off to work (I wish he could have enjoyed the “holiday” with us!), we baked a (double) batch of our favorite Cranberry-Nut Muffins and watched BBC’s Return to Cranford on Youtube. What a delightful day! Admittedly, it was a mistake to double the recipe–we ended up eating far too many of these delicious muffins!

It is difficult to find wholesome movies, so we were very glad to stumble upon this one and are happy to be able to heartily recommend it for your enjoyment. Return to Cranford, the sequel to Cranford (which we watched sometime last year), is a delightful tale of small-town life, based upon the writings of Elizabeth Gaskell (the author of Wives and Daughters and North and South).

Below you will find our muffin recipe which is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, p. 636.

Cranberry-Nut Muffins

Yield: approximately 20 medium size muffins

2 Cups raw cranberries (we buy extra during the holidays and freeze them for later use)

1/2 Cup turbinado sugar

Zest of one orange plus 1 Tablespoon orange juice

6 Tablespoons soy margarine (We use Earth Balance)

1/2 Cup sucanat

1/3 Cup turbinado sugar

Egg Replacer for 2 eggs (we use Ener-G Egg Replacer)

1 Cup vanilla soy milk

2 1/2 Cups pastry flour

1/8 teaspoon ground cloves

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 Cups chopped pecans and walnuts

  • Preheat oven to 375 degrees F and prepare muffin tins
  • Combine the cranberries, 1/2 Cup turbinado sugar, orange zest and juice in a saucepan and cook over high heat for approximately 5 minutes, until berries pop and sugar is dissolved. (This makes a most delicious concoction–a cranberry marmalade–that would be wonderful on its own!)
  • Cream together soy butter, sucanat, and remaining 1/3 Cup turbinado sugar.
  • Mix egg replacer (follow manufacturer’s instructions) in a separate bowl then pour it into the sugar and butter mixture, beating until smooth.
  • Add soy milk.
  • In a separate bowl, mix dry ingredients (except the nuts) and then add half of this mixture to the batter.
  • Add cranberry mixture and nuts and then fold in remaining flour mixture.
  • Spoon batter into prepared muffin tins and bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in middle comes out clean.
  • Allow to cool and then enjoy with a cup of your favorite tea!

I am linking up with Designs by Gollum‘s Foodie Friday.

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