Tag Archives: orange

Cranberry Orange Banana Smoothie

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I usually have a few bags of frozen cranberries in my freezer this time of year. During the holidays, I buy a some extra bags of fresh cranberries and freeze them so I can use them later–for recipes that I come across like this one, which I found at Williams-Sonoma. The cranberry-orange flavors in this smoothie are so good together and I used honey to sweeten it (you can also use agave nectar). It has just the right amount of sweetness and if you like cranberries, I’m sure you will love this smoothie!

yogurt-24_vanillaI like using thicker, creamy yogurts in my smoothies, like Greek yogurt, but in this smoothie I used Green Valley Organics Lactose Free Vanilla Yogurt. I had received a complimentary sample to try out, and I really liked it. This yogurt has a thick, creamy texture–perfect for smoothies! In addition to being organic and lactose free (which is important for those of you who are lactose intolerant), it’s also gluten free and has less sugar than other yogurts, so it’s very healthy!

Hope you get to try out this yummy winter smoothie–perfect for a quick, easy breakfast. Maybe not in zero-degree weather, but great for a warmer winter day! 🙂

CRANBERRY ORANGE BANANA SMOOTHIE by NancyCreative, adapted from Williams-Sonoma

Makes about 20 ounces, or 2 (10-ounce) servings

Add all ingredients to your blender and blend on high speed until smooth. Pour into glasses and serve immediately.

It feels good to eat a little healthier after all that holiday food! Are you trying to eat healthier after the holidays too?

Linked to Tidy Mom–I’m Lovin’ It.

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Orange–Honey Muffins

This is adapted from a recipe in a book called Greetings from Knit Cafe by Susan Mischer, which is actually a knitting book. It can never hurt to have a tasty muffin recipe in a knitting book. 🙂

I heard this was a good recipe, so I tried it out and made a few minor changes. I added some orange extract to the batter for extra orange flavor and I turned the icing recipe into a glaze and sprinkled granola on top. The muffins have oatmeal in them, so I thought a granola topping would be a nice touch. I was really happy with how they turned out–they have a good orange flavor and are nice and moist. Plus, they’re healthy with all those oats in the batter and topping. What more could you ask for?

This recipe makes 12 regular size muffins or 6 jumbo muffins.

INGREDIENTS:

  • 2 cups all-purpose flour (I used unbleached flour)
  • 1/2 cup old-fashioned oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup brown sugar
  • 2 large eggs
  • 2/3 cup orange juice
  • zest of 1 large orange
  • 1/2 tsp. pure orange extract
  • 1/4 cup honey
  • 5 1/2 Tbsp. butter, melted

GLAZE:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp. orange juice
  • 1/3–1/2 cup granola cereal for topping

Preheat oven to 350 degrees. Line a 12-cup regular size muffin pan or 6-cup jumbo muffin pan with paper liners. Combine flour, oats, baking powder, salt, and brown sugar in large bowl; stir until blended. Add eggs, orange juice, orange zest, orange extract, honey, and melted butter; stir just until mixed.

Spoon batter into the muffin cups, distributing batter evenly in cups, and bake 20–25 minutes for regular size muffins, or 25-30 minutes for jumbo muffins (or until toothpick inserted in center of muffins comes out clean). Let muffins cool 5-10 minutes and remove from pan.

For the glaze, combine powdered sugar and orange juice and blend well. Drizzle over cooled muffins, then sprinkle with granola topping.

Find more cupcake and muffin recipes at Cupcake Tuesday.