Cranberry Orange Muffins

These muffins are easy, but also perfect for any fancy occasion with their streusel topping. When we have leftover cranberry relish from Thanksgiving it always turns into these treats on Sunday morning following the holiday.


Cranberry Orange Muffins
Yield: 1 dozen muffins

1 large egg
½ cup milk
¼ cup butter, melted
1 tsp real vanilla extract
1/8 tsp orange oil or zest of one orange
1 ½ cups flour (I use wheat pastry flour)
1/4 cup sugar or maple syrup
2 tsp baking powder
½ tsp salt
1 cup cranberries fresh or frozen (or substitute fresh cranberry relish NOT jellied sauce)
1 Tbsp sugar

Preheat oven to 400° degrees. Generously grease one muffin tin, or line with paper liners. Beat egg slightly with a fork. Stir in milk, butter, vanilla, orange oil, and zest.

In a food processor, pulse cranberries and 1 Tbsp sugar until finely chopped (alternately, chop by hand and toss with sugar).
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add chopped cranberries and stir till coated. Make a well in dry ingredients, add wet ingredients, and fold very gently. Scoop into prepared tin and top with streusel topping. Bake approximately 20 minutes, or until just turning golden.

Streusel Muffin Topping

¾ cup flour
½ cup butter
½ cup sugar

Mix all ingredients together in food processor (or with a pastry blender or your fingers) until like crumbs. Sprinkle 1 teaspoon on top of muffins before baking.

Cranberry Peach Smoothie

Last night’s smoothie was so great I had to share it!  It was born of a need to decrease the freezer content. Putting something new in the freezer has become a joke around here, with all the food preservation and freezer meals we have crammed in there.  So, we are going to work on using ingredients and meals we already have frozen in the next few weeks. This smoothie is working on our load of cranberries and peaches hiding out in the deep freezer. My daughter claimed it tasted like a milkshake, so it’s definitely a win-win!


Cranberry-Peach Smoothie
2 cups coconut milk or other dairy or non-dairy milk
1 cup full-fat Greek yogurt
1/2 a banana
1 Tbsp vanilla bean paste or 1 tsp real vanilla
2 peaches, frozen (just estimate if you have sliced frozen peaches. Mine
are in halves so it’s easy to count this way)
4 large strawberries, frozen
2 large handfuls cranberries, rinsed (approx 1/3 cup)

Layer all ingredients in order listed in high-powered blender and blend until smooth. Makes 3 large servings or 4 medium-sized servingsIMG_1595.JPG.