Cranberry muffins with apricot jam.
By the time you read this post, Dear Reader, I'll be walking Venice Beach. And sighing a long slow sigh. At last. A long overdue getaway- the first vacation since our last visit to the City of Angels- way back in the fall of 2007. Which, considering the roller coaster ride of a year we've all had- personally and collectively- feels like a virtual lifetime ago.
I'll be away for a week. But don't worry. You know I couldn't leave you on your own without a new recipe to tempt you into the kitchen. So I stirred up a new batter for you- some tender breakfast muffins. A fresh combination of tart cranberries and golden apricot preserves in a flour base that features buckwheat, sorghum and quinoa flours- yielding a higher protein profile than your average gluten-free muffin. And, as a bonus to those of you eschewing sugar cane, this recipe has no added sugar. (I didn't add nuts this time, but if you like a little nutty crunch in your muffins these would be lovely with chopped pecans, or toasted almonds.)
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