I’m not someone who makes New Year Resolutions because honestly I never stick to them. What’s the point in making empty promises? I’ve found the best way to avoid disappointment is to not lie to yourself. You know what I’m talking about. I’m not the only one who says I’m going to workout 5 days a week and then comes up with 10 million excuses on why I can’t work out 5 days a week.
This year I’m not making a resolution, I’m setting the intention of keeping my priorities straight. I’m reminding myself of this intention every day and taking baby steps of action to making it a permanent change in my life. It’s not easy but most of the good stuff in life takes effort.
I was asking Mr. Bejelly what he wanted to have for a snack in the morning and he said he missed bran muffins. Um, what? O.k. I had more leftover cranberry sauce and figured it would be fun to repurpose it into the muffins.
I started out thinking I would make these with coconut flour but I was completely out. After searching through the pantry, I grabbed some whole almonds. I ground them in my food processor and it made more of a rough flour blend than my Blendtec .
The texture is what makes this muffins taste like a Bran muffin. Also, I didn’t add any sweetener so it’s the flavor of tart cranberries and almonds at their best.
- 1 cup of cranberry sauce
- 1 cup of whole almonds
- ¼ cup coconut milk
- ½ tsp baking soda
- 2 eggs
- Grind your almonds into a rough flour in your food processor.
- Place your flour in a bowl and add the cranberry sauce, coconut milk, baking soda and eggs and mix well.
- Pour into a muffin pan lined with baking cups and bake at 350 degrees for 30 minutes.
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