Okay! Let’s do both! First! Pour yourself a glass of bubbly or whatever it is that you enjoy that will assist you in getting into the ‘baking’ mood.
Next! Get a bag of cranberries and grind them up. Put them in a bowl and cover them with sugar. Put in the frig, covered, and leave overnight or longer. This makes the most wonderful relish to be used on many things. And I put this delight in and on my ‘Cranberry Everything’ muffins and bread. Umm…. so actually, do the cranberry thingy at least, the night before ‘bake day’.
Ready! Take a sip of your drink of choice and let’s get baking!
Oat Flour – 3 and a half cups
Baking Soda – 1 teaspoon
Baking Powder – 1 teaspoon
Oatmeal – about a cup
A cup and a half of Brummel and Brown Yogart Butter
Honey – about a cup
Cranberry juice light – one small bottle
Walnuts – lots of them
Raisins – about a cup
Bananas – one, two or three
A couple of dashes of salt
Put all dry ingredients into a bowl then mix. Add the eggs (beaten) and other wet ingredients, including the cranberries. ( but do reserve a bit of the cranberries for later and for other uses.) Then mix thoroughly. Add more oatmeal or cranberry juice as desired for consistancy. Last of all add the bananas, the raisins, and walnuts and mix some more.
I use PAM SPRAY to make sure there’s no sticking. I Then put some in a muffin pan and some in a bread pan and I bake them together in a 325 degree oven.
The muffins will, of course, be ready first. They will cook approximately 20 minutes. I do the toothpick test to see if they are done.
The bread will bake for about an hour in total.
Wonderful enjoyed with a dollop of cranberry relish or served
warm with butter or cream cheese, or doused with Cognac and or Chambord Liqueur Royal…or ice cream. Great for breakfast, a snack, or for dessert…
and perfect to put in gift baskets. And these are healthy… full of nutrients….