Zesty Cranberry Coconut Muffins
Japan stole my heart. It literally is still beating in a little town north of Hiroshima called Geihoku. Daily you could walk to a farmer’s shed on the edge of town that all the local farmers would bring their produce to sell. The set up was very quaint and payment was on the honesty system. It was here that I first encountered the satsuma – a winter citrus fruit not far from an orange…but oh so much better.
Satsuma plus cranberry equals a power combo. You will not be disappointed by these muffins due to their festive seasonal look and deliciously moist flavor. Can’t find satsuma? Swap out with an organic navel orange but keep your eyes peeled for the day you do come across one. The cranberries here are fresh, not dried. They do amazing things while heated and literally explode in your muffins while baking. The flavor is extraordinary.
makes 12 muffins
2 c spelt flour
1 tsp non-aluminum baking soda
½ tsp sea salt
1/3 c shredded unsweetened coconut
zest of 1 large orange ( approximately 1 heaping T)
½ c + 1 T agave nectar, brown rice syrup, or honey*
3/4 c fresh squeezed orange juice (approximately 2 large Satsuma oranges)
1/3 c coconut oil – coconut butter in it’s warm state and is a clear liquid (can be made when lightly heating the coconut butter or oil depending on what brand you buy)
2 c fresh cranberries
½ c chopped pecans
Preheat oven to 350. Sift spelt flour and baking soda into a large bowl. Add the rest of the dry ingredients and whisk.
In a small bowl combine all the wet ingredients. Add to the flour and turn with a spatula until well combined. Do not over mix. Fold in cranberries and pecans.
Lightly oil a muffin pan or line with cups. Use all of batter to fill the entire tin.
Bake for 20-22 minutes. A toothpick should come out clean from center muffin. Let sit for 10 minutes and turn onto a wire rack.
*Honey isn’t vegan.
Featured on Conscious Living TV December 2014.