Winter Bird Muffins

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Cranberry conserve

One of my favorite ways to eat my cranberry conserve is to turn some into muffins. I’ve never written down a recipe, nor do I remember exactly what I do from year to year. So it’s always a fun adventure remembering which recipe was the base and exactly how much conserve I used. This time I mixed mindfully and wrote down amounts as I went.

These muffins are filled with fruit and nuts so I have officially named them winter bird muffins! They are loaded with cranberry conserve, banana, applesauce, date, hazelnuts, walnuts, pecans, AND sunflower seeds!

You can certainly simplify this recipe. You can use a total of 4 cups of unbleached all purpose flour instead of blending whole wheat pastry flour, hazelnut flour, and old fashioned oats.  Though I highly recommend using the whole wheat pastry flour for the texture it attains.

Other simplifications include using all coconut oil (for a total 1 cup) and only one type of sugar (total 1 cup). Instead of a blend of nuts and seed, you can just use one type (1 cup total). Of course, you loose out on the flavor the blends provide.

If you happened to have read my post on the cranberry conserve, you know that I didn’t have raisins to add to it.  If you make the it with the raisins, all should be fine, but if not, I’d add a cup of raisins to this muffin recipe. Those little fruit bursts were all mine were lacking.

These muffins are so delicious! Their fruity aroma beckoned to me as I removed them from the oven. They are amazing warm from the oven and cooled to room temperature. All the flavors come together to create such a satisfying muffin.

Happy baking, friends!

Winter Bird Muffins

  • 2 cups whole wheat pastry flour
  • 1 ¼ cups unbleached all purpose flour
  • 1/4 cup hazelnut flour
  • 1/2 cup old fashioned oats (not quick cook)
  • 1/4 teaspoon nutmeg
  • 1/2 cup coconut oil
  • 1/2 cup sunflower or canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup date sugar
  • 1/4 cup mashed banana
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups Cranberry Conserve
  • 1 cup applesauce
  • 2 teaspoons baking soda
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 2 -4 tablespoons sunflower seeds

Gather together all of your ingredients. Preheat your oven to 400°F.

In a large mixing bowl, but not the bowl of your stand mixer, place the 1/2 cup of oatmeal. Then sift together the flours and nutmeg on top of the oatmeal. Any hazelnut flour that doesn’t sift through, just pour on top of sifted flour mixture. Gently stir to mix in the oatmeal and hazelnut flour.

In the bowl of your stand mixer or another larger mixing bowl, beat together the coconut oil and granulated sugar at medium speed until fluffy. Add sunflower oil and date sugar, beating in well.

Add banana and vanilla; beat well. Add the cranberry conserve. Mix until well blended.

In a separate bowl, combine applesauce and baking soda, stirring until the mixture is foamy.

Add this to the wet mixture alternately with the flour mixture, beginning and ending with the flour mixture. Beat at low speed until just blended after each addition.

Add nuts and seeds and mix until just blended.

Spoon batter into lightly greased muffin pan. Bake for 12 to 15 minutes, until cake-tester or toothpick inserted into center of muffins comes out clean.

Remove from pans immediately and place on a wire rack to cool.

Serve warm or at room temperature.

Yield: 24 muffins

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I used my sieve to sift my flours.
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Adding banana to sugar/oil mixture.
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Before adding the cranberry conserve.
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After adding cranberry conserve.
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Ready to be doled out into muffins.
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So delicious!!
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