cranberry chocolate chip muffins (healthy)

Posted: November 30, 2013 in brunch, dessert
Tags: , , , , , , ,

This Thanksgiving was a special one for my family. Jimmy and I split up for this holiday – the last year of us doing so, I think – and I spent it with my sisters and met one of my first cousins for the first time in our lives. This meet up has been a long time coming: our fathers are brothers who used to be close, so we grew up receiving pictures of her growing up across the border in Canada. As sisters who ‘grew up’ in the United States, we’ve had an especially strong fascination with meeting our Canadian cousins. Being on the same continent, would they share our more Western culture? Would they think like us, eat like us, speak like us? K. flew into the East Coast for the first time, and there was something quietly comforting to be with her – someone who albeit having never met us before, felt strangely close. She looks like us, writes like us, has similar passions and similar ailments (yes, hairy arms run in the family, we commiserated). As we discovered things that we shared, conversations were not unlike two puppies sniffing each other’s behinds: “Are you puppy, too? Smells like it.” I’ve never been very close to my relatives; I’m either not close enough in age and my introversion gets in the way; I’ve always been fascinated by others who say with certainty that they are friends with theirs.  This Thanksgiving it felt really good to be able to say that I had met another cousin who felt like family.

Today my recipe for cranberry chocolate chip muffins is a sweet start to make use of that leftover cranberry relish. it’s a bit drier than most muffins since they’re the healthy version, so if you’d prefer something less dry and don’t care too much about the arteries, switch out the oil for butter. I got the recipe from Serious Eats.


  • 1 cup flour
  • 1/2 cup whole-grain wheat flour
  • 1 cup oats
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups of leftover cranberry sauce
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup chocolate chips

Preheat oven to 400 degrees. Grease muffin tins.

In a medium bowl, mix the dry ingredients. In a small bowl, mix wet ingredients. Add them to the dry ingredients and fold them in until well-mixed. Fill muffin tins and heat for 20-22 minutes.


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