Thanksgiving is just two days away. Are you looking forward to it? I am. 🙂 Our Thanksgiving meal on Thursday will be as follows: Ham, Dipping Bread, Mashed Potatoes & Gravy, Spicy Peaches, Banana Pineapple Salad, Mandarin Salad, Apple Crisp and Hot Mulled Cider.
Like our local store’s Thanksgiving party section that is already on clearance, I haven’t even passed cooking and baking for Thanksgiving and I’m already thinking about Christmas and New Years meals. How sad is that?! 🙂 What about being “in the moment?!” 🙂 For me, having three holidays in a month and a half is really just one big party, so I plan the holiday menus all at the same time. In preparation for the Christmas holiday, I’m posting our favorite Christmas muffin – Cranberry-Orange Muffins.
For at least the last five years, Cranberry-Orange muffins have been on our Christmas breakfast table. The cranberries in the muffin are tart, but the sugar on top sweetens the muffin. The scent of the orange and cranberry hit your nose before you even take a bite. Having these sweet and fragrant muffins on the breakfast table is just a festive delight.
This next month and a half requires a concentrated effort to keep myself organized. In order to keep Christmas day cooking fun and enjoyable, I make regular and allergen free muffin dry mixes early in December. Since I’m going to the effort of prepping anyway, I’ll make a couple additional mixes just to have them on hand during January and February.
The following are some tidbits to know about this Cranberry-Orange muffin recipe. This recipe is gluten free and egg free. Like all of my bread recipes, you can choose if the type of milk you use. For our son, I use either rice milk or soy milk depending on what is in the refrigerator. 🙂 For the oil, it is best to use a vegetable or canola oil; avoid using an olive oil. (Olive oil goes well with savory dishes, but with breads and pastries, it can lend an off flavor.) For baking I only use Montana Gluten Free Baking Mix, which consists only of oat flour, tapioca starch, salt and xanthan gum.
Shopping tip of the day: Now is the time to buy cranberries. This time of the year is the best prices that you’ll get all year long. I buy 1-3 bags of cranberries, bring them home and promptly throw them into the freezer. I keep the cranberries in the freezer all year. For a breakfast treat later in the year, I will pull the cranberries out of the freezer and make these muffins with a happy crowd ready and willing to eat them. 🙂
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