One of the greatest things about living in a new country is experiencing the different cultures and traditions it has to offer. I have been enjoying some wonderful American traditions so far this year, including the 4th of July and my introduction to s’mores. With my first ever Thanksgiving celebration looming close, my focus has (of course) been on the food. My sister and fellow foodie will be here visiting from London, so the two of us plan to spend several days next week cooking up a feast. It has been too long since we had the opportunity to cook together, though I frequently watch her cooking over Skype. Our dinner will be full of some traditional (like cranberry sauce and the obligatory pumpkin pie) and some non-traditional dishes (we are skipping the turkey as there will only be a few of us on the day).
I have also already been on the look out for ingredients at the markets. In fact, I have already bought a fresh pumpkin to make our pumpkin pie (watch this space for the recipe in a few weeks). A few weeks ago I came across cranberries and, being unsure as to how long they would be around, grabbed a large bag. When I got them home though, I remembered that it may only be three of us for Thanksgiving dinner and we were certainly not going to need that much cranberry sauce! These muffins turned out to be a great way to use up those excess cranberries you may have lying around post-Thanksgiving.
Recipe is adapted from these orange and quince muffins by Ingrid of Let’s Talk Evergreen.
100g almond flour
85g rolled oats
85g plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
zest of one orange
pinch of salt
1 tsp cinnamon
2 tbsp desiccated coconut
165g whole milk yoghurt
100mL maple syrup
50mL orange juice
cup fresh cranberries, halved
Preheat your oven to 200 C.
Grease a muffin tin with butter.
Place the rolled oats into a food processor and pulse to form flour.
In a large bowl, combine the oats with the remaining dry ingredients.
In a separate bowl combine the wet ingredients.
Add the wet to the dry and stir until just combined.
Add the cranberries and stir again, but be careful not to over mix.
Divide the batter between the muffin tins, filling about two thirds of the way.
Sprinkle the top with raw sugar and additional desiccated coconut.
Bake for approximately 20 min until golden brown.
ransfer to a wire rack to cool down.