I am both a tea drinker and a coffee drinker! Green tea helps me think, while the coffee helps me to move into action and accomplish what I thought about!
When I was in my twenties, I could drink either tea or coffee on an empty stomach without my tummy fighting back. But add some years to that tummy and I need something healthy to eat with either of my activity provoking drinks! I created these healthy treats for just that reason.
Because we live in an age in which everyone seems to have their special dietary trends, I have made a variety of variations using the ratios of this exact recipe. If you have no dietary preferences, wheat flour and butter make for a yummy muffin, but I was in search of a gluten-free, and dairy free treat that still provided all the texture and flavor I was hungry for. These fruit and grain treats are always tucked away in my fridge for my daily tea or coffee, popped in the microwave for a few seconds and ready when my brew is!
Makes 12 regular size or 6 jumbo
- Fresh Cranberries – 1 ½ cups (blueberries or other fresh fruit)
- Oats – 1 ½ cups
- Boiling Water – ¾ cup (milk or juice)
- Butter – ¼ cup coconut oil (or butter)
- Rice Flour – 2 cups, (or flour of your choice)
- Eggs – 2
- Sugar – ¾ cup
- Baking Powder – 2 teaspoons
- Baking Soda – ½ teaspoon
- Salt – ½ teaspoon
- Spices – 1 teaspoon (I used cardamom and mace but you can use your favorites)
- Grated Orange Rinds – zest from one orange (the juice from the orange can be used along with the required amount of boiling water)
Preheat oven to 350
Prepare muffin tins with baking paper or non-stick spray
- Place the cranberries in a food processor (or mixer) and mash
- Place oats, boiling liquid, and butter in a bowl and let sit for 15 minutes
- When the oat mixture cools, slowly add all ingredients into the processor along with the cranberries
- Fill muffin tins ¾ up with the batter
- Bake until tester comes out clean, about 30 minutes
Stores well in the fridge for about a week.