What better way to start the Fall season than to enjoy a brisk morning walk with friends! As women, we are the core and foundation of our homes and lives. Staying motivated and inspired, is not only imperative…but a challenge at times.
Although our days get shorter as we head into winter, our endless lists and responsibilities do not! So how about getting together to feed our body and soul, a healthy walk, a spiritual talk and homemade harvest muffins.
I have a favorite recipe which I have tweaked a bit from Ina Garten, the one and only Barefoot Contessa. These are easy to make and even cuter to package with an autumn colored label to match. Each woman will enjoy a taste of fall and learn how to keep warm during the cold rainy days. A lesson in life; hold on to that sunshine and rays of warmth, keep the inspiration burning deep within and make sure to capture all that this season has to offer…breakfast muffins with soul…of course!
Cranberry Harvest Muffins
Adapted from Ina Garten
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups almond milk
• 2 extra-large eggs
• 1/2 pound Earth Balance margarine
• 1 1/2 cups dried cranberries
• 3/4 cup coarsely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
Preheat the oven to 375 degrees F. Line 24 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one 2/3 full. Bake for 15-20 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
More homemade gift ideas from Chana:
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