These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Tunnels are used for the drying process, especially in the plain and mountain villages between Aydın and Denizli. This technique I mentioned differs again when it goes further east than Aydın. The 1 – 2 meter high tunnels are covered with nylon and open at both ends, like a simple greenhouse. Dried figs resting on a cover at the bottom of the tunnels dry up thanks to the prevailing winds blowing from the open East-West end. In the meantime, homogeneous drying is achieved by checking the figs from time to time and turning them over. However, figs are never, ever checked after dark. Because a light source is needed to control it, light attracts flies and insects like a magnet in just a few minutes. Flies can leave their eggs in the fig and cause the fig to be mothed and spoil rapidly.
Now we dried the fig. So how should he eat? If you ask me, dip the dried figs directly into the roasted sesame seeds and put it in your mouth. But of course there are other ways. For example, you can open the heart of a fig and fill it with walnuts grown in the mountains. They sometimes put peanuts in the area. In this way, they first dip into tahini and then thirst. Another way is to put the dried figs on the stove in the winter, heat them slightly, and then dip them in thirst.

Spicy Drink Taste
I would like to also amend my earlier suggestion on how one must be free of technology when in the kitchen to allow for complete focus. Exceptions are made when you need to read the recipe on your phone since the printer ran out of ink.
We made one batch of plain marshmallows and then got fancy from there. Of course, I had to recommend the addition of some sort of booze. Maple syrup and pumpkin pie spice added a perfect hint of flavor. Fluffy, springy and spice-scented marshmallows. Heaven. Perfect for your hot cocoa mixed excessively by “stand”.
Spiced Maple Rum Marshmallows
Makes a ton, which is roughly 9 dozen

Marshmallows:
3 packages unflavored gelatin
1 teaspoon pumpkin pie spice
1 cup very cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon maple syrup

First dig out your whisk attachment and candy thermometer from the bottom of your odds n’ ends drawer. Then mix the powdered sugar, cornstarch and spice in a small bowl.

Tunnels are used for the drying process, especially in the plain and mountain villages between Aydın and Denizli. This technique I mentioned differs again when it goes further east than Aydın. The 1 – 2 meter high tunnels are covered with nylon and open at both ends, like a simple greenhouse. Dried figs resting on a cover at the bottom of the tunnels dry up thanks to the prevailing winds blowing from the open East-West end. In the meantime, homogeneous drying is achieved by checking the figs from time to time and turning them over. However, figs are never, ever checked after dark. Because a light source is needed to control it, light attracts flies and insects like a magnet in just a few minutes. Flies can leave their eggs in the fig and cause the fig to be mothed and spoil rapidly.
Now we dried the fig. So how should he eat? If you ask me, dip the dried figs directly into the roasted sesame seeds and put it in your mouth. But of course there are other ways. For example, you can open the heart of a fig and fill it with walnuts grown in the mountains. They sometimes put peanuts in the area. In this way, they first dip into tahini and then thirst. Another way is to put the dried figs on the stove in the winter, heat them slightly, and then dip them in thirst.