The 2013 Christmas season will go down as the year of hardly any cookies. Yes, it is true and I must confess. There were four different batches of cookies this year and they are all gone. Yup - and this year marks the year without Zimtsterne, Vanillekipferln or other of my usual standards. For no particular reason but it just did not happen...however we do have a Christmas tree, we visited Santa, saw the beautiful tree downtown Portland
but still there
Christmas Muffins
***Preheat oven to 325 and line 12 muffin cups
- 2 C flour
- 2/3 C sugar
- 2 Tb light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 C whole Almond -> chopped in kitchen processor/chopper
- 1/2 C pecan pieces
- 1/3 C dried unsweetened cranberries
- 1 C Almond Milk {or your favorite "milk" beverage}
- 1 egg
- 1/4 C Canola Oil
- 1/4 semi-sweet chocolate chips {optional}
Note: You will need to use two bowls.
- In a large bowl combine the first seven ingredients (through cardamom} and mix it up thoroughly. Then add the chopped nuts as well as cranberries.
- In another bowl mix the "milk" with the egg and oil. Carefully mix it up.
- Pour the liquid into the flour mix. Stir it up quickly; be careful to not mix too much.
- Next fold in the grated butternut squash until it is just incorporated into the dough.
- Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled. If using, top the muffins with chocolate chips.
- Bake for 35 minutes or until a toothpick comes out clean.
