I just want to sent my wholehearted congrats to my dearest friend who just had a beautiful precious baby boy named Elijah, 'the Lord is my God'. My friend is one whom I have known since we were 16 being put together on a mission trip to Myanmar. And we have been in contact ever since and had grown even closer due to our similar lifestyle and interests. I praise the Lord for keeping both her and baby safe and just can't contain my excitement and happiness for her knowing that this baby did not come easy for both her hubby and her. God is indeed a gracious and generous God, I would never doubt that with them being a witness of his sovereign grace. My dear Dorcas, I just can't wait till the next of next month to finally meet you. Miss you lots....
Let me then dedicate this little favorite recipe of mine to her little new family. Both Tashy and Josh loves loves loves this muffin that I just discovered not long ago. Its full of wholegrain goodness (which would be in Dorcas's favor) and simply bursting with flavour!! I was pleasantly surprised to be able to sink my teeth into a soft and fluffy muffin which is unlike some other healthy muffins I have baked before in the past. The flavours of banana, cranberries, lemon and greek yogurt blended in with each other to give a full flavour that its so hard to describe till you bake this yourself. But before you reach for your mixing bowls, there is one important step to baking a perfect cranberry muffin. Always remember to plump up dried cranberries in hot water with lemon/lime zest for 20mins before using them. This method restore some moisture to the cranberries and contributes more texture to the end product.
Ingredients:
1/2 cup brown sugar
1-2 tbsp golden syrup (can also be replace with honey or maple syrup)
3/4 cup greek yogurt
1 tsp natural vanilla extract
1 over ripe banana (mashed)
1/4 cup butter (melted)
1 egg
3/4 cup rolled oats (ground in food processor)
1 cup flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup dried cranberries, plumped in hot water and lemon zest
Directions:
1. Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix the wet and dry ingredients along with the blueberries until just mixed.
4. Spoon the mixture into a greased muffin pan.
5. Mix the pecans, flour, cinnamon, brown sugar and butter until they form crumbs.
6. Spoon some of the streusel onto the muffins.
7. Bake in a preheated 375F oven for about 20 minutes.
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