Pumpkin and Cranberry Muffins

I love baking on a lazy Sunday afternoon.  It’s a perfect way to relax and I can palm off treat my co-workers to some goodies on Monday morning.  I decided to use whatever I had in my pantry for inspiration.  Turns out I had a can of pumpkin and a bag of dried cranberries.

What to use

1 1/2 cups all-purpose flour

1 tsp baking powder

1 handful of dried cranberries

1 15 oz can of pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp allspice

1  1/4 cups dark brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp grated nutmeg

1 tsp cinnamon

What to do

Preheat oven toe 350 degrees.  Line muffin tin with muffin cups or spray nonstick muffin tin with some cooking spray.

Sift flour and baking powder into a small bowl.  Add a generous handful of dried cranberries.

Whisk together pumpkin, oil, eggs, allspice, sugar, baking soda, and salt in a separate mixture until  smooth.

Add the flour mixture and then fold everything together until combined.

Pour into muffin tin.  Sprinkle each muffin with a little nutmeg and cinnamon. Bake until golden brown for about 25 to 30 minutes.  Stick a toothpick in the center of each muffin and if it comes out clean you know you’re done.

Cool for about 10 minutes before serving.

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Jammin’ Orange Chicken

I adapted this recipe from a cookbook called Eat What You Love by Marlene Koch which caters towards weight loss and diabetes diets. It made for a tasty, quick, healthy and satisfying dinner.

What to use

4 boneless, skinless chicken breasts (seasoned with 1 tbs Worcestershire sauce, 1 tsp of kosher salt , juice of half of a lemon and 1 tsp coarsely ground black pepper)

1 tbs vegetable oil

1 onion (finely chopped)

1/4 cup orange juice

1/4 cup chicken broth

7 tbs sweet orange marmalade

1 tbs white wine vinegar

1  1/2 tsp reduced sodium soy sauce

What to do

Wrap the chicken breasts in plastic wrap and place on a cutting board.  Gently pound each breast with a mallet or rolling pin to an even thickness.  Heat 2 teaspoons of the oil in a large nonstick skillet over medium-heat.  Add the chicken and cook for 4 to 5 minutes on each side until well browned and cooked through.  Transfer the chicken to a place and cover.

Add the remaining teaspoon of the oil to the pan. Add the onion and cook for 2 to 3 minutes or until softened.  Pour in the broth, orange juice, marmalade, white wine vinegar and soy sauce and stir until smooth.  Cook until slightly thickened. Return the chicken to the skillet and allow to simmer for about 5 minutes while coating with the sauce.

Served with a some green beans sauteed in butter, sea salt, black pepper and minced garlic.

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