I still can’t believe I have been to India! Time just flew by there. I had so much fun I can’t believe it’s just over! All good things have to end and so did my trip. All I have now is fond memories of all the people I met, the places I visited, the food I had. And I guess it is good enough to keep me going for another 16 years! I am kidding. I believe I might visit India earlier than that and yes, God willing, that time it will be all 3 of us, visiting places all over the country.
So glad to be back to the routine as well. Get up early in the morning, get ready to come to work, go home after a long, tiring day and prepare dinner, clean up and get ready for next day! Love it! I kinda missed that in India. I was on vacation so obviously I had no routine. This is why I am really happy that I am back so that I can cook in my kitchen because back home, mom didn’t let me lift a finger! Everything was ready for me. It was a bit hard to fall back into routine and do things on my own as my parents really spoiled me over there. But then again, it is good to have been back to cooking and baking. And this is exactly what I did this past Sunday. I baked these delish muffins. It had always been on back of my mind to bake muffins with cranberries. Never got materialized until now. They came out so good, they were so healthy, looks like it has become a new family favourite. Try it sometimes. I bet you won’t be disappointed. on the contrary, your family would love to waking up to the aroma of these mouth watering muffins!
Cranberry Orange Muffins
Ingredients
1 1/2 cups 100% bran cereal
1 1/4 cups low fat plain yogurt
1 egg
1 1/2 tsp orange rind, grated
1/2 cup orange juice
1/3 cup liquid honey
1/4 cup Vegetable Oil
1/2 cup dried apricots, chopped
1 egg
1 1/2 tsp orange rind, grated
1/2 cup orange juice
1/3 cup liquid honey
1/4 cup Vegetable Oil
1/2 cup dried apricots, chopped
½ cup dried cranberries, chopped
1 cup All Purpose Flour
1 cup Whole Wheat Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 salt
1 cup All Purpose Flour
1 cup Whole Wheat Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 salt
How to:
Preheat oven to 400° F.
Grease or line 12-cup muffin tin with paper lines or oil spray.
Combine cereal and yogurt; let stand 5 minutes
Stir in eggs, orange rind, orange juice, honey, oil and dried fruits and combined.
Mix remaining ingredients in a separate bowl.
Spoon the mixture into prepared muffin cups, filling each to the top.
Bake in preheated oven for about 20 minutes or the tops are golden brown.
Cool on wire rack.
You can freeze these muffins if desired.
Enjoy with a steaming cup of your favorite latte!
