December 2014
Do you remember the Dunkin Donuts commercial from the 90s (?), in which a man appears in various “costumes” in order to take advantage of a discount? “Dunkin Donuts it’s worth the trip!” he says each time he steps to the register. The donut clerk, amused by a hastily applied fake mustache, plays along and then eventually breaks it to the confused man, the discount he seeks is always applicable. No costumes necessary. It’s possible I have altered this scene over the years. It’s possible the commercial was for a different brand. Regardless, this is what I think of when I make multiple visits, in one day, to my neighborhood cafe. If only I had switched costumes (though to be fair, I think I do sometimes change outfits throughout the course of the day)!
This neighborhood cafe serves up coffee drinks and affordable, healthy foods, a mere block away from my apartment. There have been times, very busy times, when that cafe has fed me breakfast, lunch and dinner. There’s something slightly shameful about purchasing every meal there when I am not only capable of preparing food for myself, but I write about preparing foods for myself. However,busy times call for convenient measures.
With Christmas shockingly close (thank you etsy for making me aware of just how close Christmas is with your S&H warnings!), we are in the throngs of very busy times. If you’re able to set aside some kitchen time, I highly recommend making these Whole Wheat Cranberry Gingerbread Muffins. Made with regular whole-wheat flour, they’re nutritious, dense and delicious! Most importantly, they are easy to grab in the morning as you try to meet the deadlines of the day.
Alternately, you could just wear a fake mustache and visit the same cafe again? Up to you…
Whole Wheat Cranberry Gingerbread Muffins
Ingredients
1 stick organic butter, unsalted, melted
1 cup organic milk
1/2 cup molasses
2 organic/cage-free eggs
2 teaspoons pure vanilla extract
3 1/2 cups whole-wheat flour
1/2 cup organic brown sugar
1/2 cup organic cane sugar
1 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground cloves
2 cups organic cranberries, finely chopped
Directions
Preheat oven to 400°F. Line a muffin pan with 12 large muffin liners or 18 regular size muffin liners.
In a saucepan over medium heat, melt the butter, then add all wet ingredient. Whisk until combined, a few lumps are acceptable.
In another bowl add all dry ingredients (minus cranberries).
Add wet ingredients to dry and stir until just combined.
Pulse the cranberries in a food processor, and then fold them into the batter.
Spoon batter into muffin liners.
Bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Remove from oven, and allow to cool.
Happy Holidays!
Quelcy
