Breakfast Muffins With Soul.

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A fabulous fun way to connect with women!

A hike or walk or even a morning Torah class!

These bags are so cute and add that little touch that makes a long lasting impression!

Consider using these as take home favors too, for a morning event or program, celebrating Jewish Femininity and the power of being a woman…always on the go!

Share thoughts and ideas about the ‘ingredients’ needed to build a Jewish home…

The recipe for keeping ourselves inspired and connected, so we can give to those around us.

Definitely, breakfast muffins…with soul!

CRANBERRY HARVEST MUFFINS
(from Ina Garten Barefoot Contessa)
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk (I used Almond Milk)
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled (I used Earth Balance Margarine)
1 1/2 cups coarsely chopped fresh cranberries (I used dried cranberries instead)
1/2 cup medium-diced Calimyrna figs (I omitted for personal preference)
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Directions
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. (I got 24 muffins as I did not fill each muffin liner to the top). Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, (Mine were ready at 15 minutes) until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

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