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Cranberry Ginger Chia Muffins

Posted on Mar 3, 2017 by in Muffins, Recipe Box

cranberry ginger chia muffins in a basket

cranberry ginger chia muffins

Every year around the holidays I get cranberry crazy and I buy more than I can use within the expiration dates, so I freeze them, for future use, whenever a cranberry craving pops up. I love the way they become almost cherry like when baked into a muffin, or sweet bread. They maintain their signature tartness, but they burst with surprising sweetness. Add the warm and refreshing flavor of ginger and you have a winning combination.cranberry ginger chia muffins in a basket

Where do all the muffins go?

I make a double batch of muffins every week. The reason I decided to double batch is simple, I have three hungry fellas hunting for a snack at nearly all hours in my home. Muffins are not just for breakfast around here. They are like a placeholder. Something to tide them over as they see me making dinner and cannot wait the 30 minutes it takes for me to put it at the table. They also make terrific portable snacks for school and sometimes the main feature in the bento lunch box. I have learned over the years to stockpile a few of them in the freezer for myself throughout the week. That way I can quickly pop them into the microwave or let them thaw on the counter, while I run around checking things off my morning to do list. All while still half asleep. They go great with a hot cup of coffee or tea for breakfast too (when you have the time). However, most of the time I am shoving one in my mouth while walking up or down the stairs of our townhome, the for the 100th time that morning. Gotta keep my boys on task. I’ll usually find my coffee somewhere along my trail, and when I do, I like to have a muffin in my hand.

Chia Seeds+ Muffins=perfectioncranberry ginger chia muffins on the cooling rack

I like adding chia seeds to many recipes, but in these muffins, they help bind them together while adding extra nutrition. Not to mention, they look pretty too.  These muffins are total winners in my home. The tart and slightly spicy, yet harmonious marriage of cranberry and ginger make these muffins irresistible.  Try them and let me know what your household thinks of them. The perfect muffin for Fall weather.










The cranberries become almost cherry like when baked into a muffin, or sweet bread. They maintain their signature tartness, but they burst with surprising sweetness. Add the warm and refreshing flavor of ginger, the added nutrition from chia seeds and you have a winning combination.

Cook Time:20 min
Prep Time:15 min
Total Time:35 min
Yield:12-15 muffins
* 2 cups of whole wheat pastry or spelt flour
* 1 Tablespoon baking powder
* 1/2 tsp salt
* 1/4 tsp ground ginger
* 1/4 tsp ground nutmeg
* 1 tsp freshly ground ginger root
* 1/4 cup finely chopped crystallized ginger (optional)
* 3 Tablespoons of Chia seeds
* 1/4 coconut sugar or brown sugar
* 1 tsp vanilla extract
* 1/2 tsp almond extract
* 1  cup  milk of choice ( I used almond/coconut combo)
* 3 Tablespoons of lemon juice, or the juice from 1 large lemon
* 1/2 cup maple syrup
* 1/4 cup unsweetened applesauce
* 2 Tablespoons of melted coconut oil or avocado oil
* 2 eggs
* 2 cups fresh cranberries ( if frozen, do not thaw)
1. Preheat oven to 400 degrees

2. Line your muffin tins with cupcake liners or spray with a non-stick spray.

3. Place all dry ingriendients: flour, baking powder, salt, ground ginger, ground nutmeg, crystalized ginger, sugar and chia seeds into a bowl and give it a few stirs with a whish to combine.

4. Set aside.

5. Next, mix the milk of your choice and the lemon juice and allow it to sit for a few minutes until it curdles slightly.  

6. Once it is curdled add the freshly ground ginger root,  applesauce, maple syrup eggs, oil and extracts, whisk to combine.

7. Add wet ingredients to the dry and give it a few folds

8. Gently add the cranberries and continue to fold until combined, but do not over mix.

9. Fill each muffin about 3/4 full and place on center rack of the oven.

10. Bake at 4oo degrees for about 20 minutes.

11. Allow to cool in the pan for about 10 minutes then transfer to a wire rack to continue cooling.  

12. Store in fridge, or at room temperature for up to 4 days. Or, if you desire, freeze some for later.

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