Sourdough Cranberry Date Muffins

My sourdough starter, Blanche, died from neglect. I thought I knew how to take care of a starter properly but found out otherwise. So I will do some more research and try again after my Whole 30.

Although I didn’t get to my end goal of making bread with my starter, it wasn’t a total waste. I was able to make some really awesome recipes with my sourdough discard. You know, the stuff you throw away when you feed your starter.

The first sourdough discard recipe I tried was for sourdough cranberry date muffins. The muffins were light and tender with a nice balance of sweet and tart.

Sourdough Cranberry Date Muffins

Adapted From The King Arthur Flour Website

1/4 cup water

3/4 cup chopped dates

4 TBS sugar

1/4 cup melted butter or canola oil

1/2 tsp vanilla

3/4 cup fresh or dried cranberries

1/4 cup chopped walnuts, optional

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sourdough starter discard

1/2 cup plus 2 TBS all purpose flouf

Preheat the oven to 400°F. Grease the wells of a 6 cup muffin pan.

In a medium saucepan, combine the water, dates, sugar, butter, and vanilla. Bring mixture to a boil over medium heat, stirring often.

Remove the sauce pan from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.

Fill the cup 2/3 full. Bake the muffins for 17 to 19 minutes, until a toothpick inserted in the center of one comes out clean.

Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely

Air Fryer Cranberry Walnut Buttermilk Muffins

On my day off I was going to remake this recipe and take some new pictures. Instead, I woke up with a nasty cold and no desire to do anything more strenuous than sit in my chair with a blanket and watch back to back to back to back episodes of The Musketeers on Hulu. So you are stuck with the old picture.

I am still playing around with my air fryer. This week, I have been playing around with baking in it. I don’t know why but I wasn’t expecting the air fryer to bake things well. It does. The muffins were some of the most beautifully golden brown all over baked goods I have ever seen.

Silicone muffin cups are the only equipment I bought specifically for the air fryer so far. I bought them because I love to make muffins and the silicone cups are easier to get in and out of the air fryer. If you don’t have them and don’t want to buy any, paper muffin cups work too. You just have to be more careful getting them into the air fryer.

Cranberry Walnut Buttermilk Muffins

I don’t remember where I found the original recipe but I added the spices, deleted some unnecessary toppings and wrote the air fryer directions.

3/4 cup cranberries, chopped

1/4 cup walnuts, chopped

6 TBS sugar

1 1/2 cups all purpose flour

1/2 tsp cinnamon

1/4 tsp apple pie spice

1 3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/4 cup canola oil

3 TBS lightly beaten egg

3/4 cup buttermilk

Preheat air fryer to 325 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, apple pie spice and salt. Stir to combine well. In a small bowl, combine the canola oil, egg, and buttermilk.

Add the wet ingredients to the dry ingredients, and stir until just combined Fold in the cranberries and walnuts.

Fill each silicon muffin cup 2/3’s full. Bake for 12-15 minutes. Remove muffins from the air fryer and place on a rack to cool.

Instant Pot Cranberry Millet Porridge

Last Wednesday, I broke a glass and I was stepping away from it to clean it up when I brushed against a shard of glass and gashed my foot open. I am lucky I didn’t need stitches.

Let me tell you, a person never appreciates how much your feet do for you and how much abuse they take in a day until you injure one. Every step I took to get to the clinic and to the pharmacy was a bump to my injured foot. I was aware of every time my foot bumped something, evertime I walked over something on the pavement, everytime the pavement wasn’t level. Its amazing how much abuse our feet take on a daily basis that doesn’t even register on a conscious level.

So take a minute today and appreciate the unsung heroes of your body, your feet.

Cranberry Millet Porridge

Adapted From Two Sleever

1/4 cup millet

1/4 cup dried cranberries

2 tsp sugar

1/4 tsp cinnamon

1/2 cup water for millet

1 1/2 cups water for the Instant Pot

In a heat safe bowl, combine millet, dried cranerries, sugar, cinnamon, and 1/2 cup water. Mix well and set aside.

Add 1 1/2 cups water to the Instant Pot. Place trivet on the bottom snd set bowl on trivet. Lock lid and cook on high 5 minutes. Natural release for 10 minutes then quick release the rest of the pressure. Add milk and more sugar, if desired. Serve.

Pumpkin Spice Cranberry Muffins

Yesterday, someone told me I gotta stop hating on pumpkin and pumpkin spice. I guess I have got to set something straight. I don’t hate pumpkin or pumpkin spice. In fact, I love pumpkin and pumpkin spice. I just love cranberries more.

I think its sad that craberries don’t get a fraction of the attention pumpkin and pumpkin spice get this time of year. In my very small way I am trying to change that. I want everyone to know cranberries aren’t just for sauce at Thanksgiving anymore.

To prove that pumpkin, pumpkin pie spice and cranberries can live together in peaceful harmony, here is a recipe for a muffin that uses all three.

Pumpkin Spice Cranberry Muffins

Adapted From Aberdeen Kitchen

1 cup flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp pumpkin pie spice

3/4 cup fresh cranberries

1 egg

1/4 cup brown sugar

1/4 cup white sugar

3/4 cup plus 1 tablespoon pumpkin puree (not pumpkin pie filling)

2 TBS canola oil

1/2 tsp vanilla

Preheat the oven to 375 degrees. Grease a 6 cup muffin tin; set aside.

In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice until well combined.

In a small mixing bowl, whisk together the eggs, brown sugar, white sugar, pumpkin, oil and vanilla until throughly combined.

Stir the wet ingredients into the dry ingredients and mix until just combined.

Fill each muffin cup 2/3 full. Bake on a center rack for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Cool the pan for 5 minutes then remove the muffins to a wire rack to cool.

Cranberry Almond Energy Balls

It must be September. It seems like overnight the pumpkin and pumpkin spice stuff has overtaken the shelves. Seriously, the whole pumpkin spice thing is getting out of hand. Last year I saw pumpkin spice flavored dental floss. Whats next pumpkin spice flavored tooth paste?

I am going to do my best to combat the pumpkin spice craziness by posting as many cranberry recipes as possible between now and Thanksgiving.

I am going to start the cranberry recipes with a simple recipe for energy balls. I made this recipe because I wanted something snacky but didn’t want to make too effort to get it. I wasn’t expecting much from them but they were surprisingly satisfying.

Cranberry Almond Energy Balls

From Cupcakes and Kale Chips

1/2 cup pitted dates

1/2 cup dried cranberries

1/2 cup oats

1/2 cup almonds

Combine all the ingredients in a food processor and process until a thick paste forms. Use 1 teaspoon of the mixture form into balls. Store in an airtight container.