It was cold this morning, and we have a house guest, and I felt bad for him. Heck, I felt bad for me having woke up with a cold stuffing cotton in my head and itching up my throat. There is no central heat or functioning wall heater in our little 1920s crab shack, and we were already dressed warmly cuddling the space heaters. After a cup of black tea had cleared some of the cotton from my brain, I realized I could turn on the oven to get warm. Probably the oldest form of central heat. Duh.
One of my favorite things to do is get rid a bunch of ingredients that need to be used in the same recipe or dish without going grocery shopping. The most obvious way to accomplish this is a soup or stir fry, but it was breakfast time and I had a warm oven to fill. My larder is fairly bare right now, so I flipped through many recipes, wistfully, that I will try later, like baked eggs (no fresh herbs), cranberry cinnamon rolls (no yeast) and french toast Casserole (no bread) before finding a dairy-free baked breakfast item that would help me use eggs, fresh cranberries, one navel orange and wheat germ.
Luckily I came upon these muffins and they were delicious and easy enough to make while sick. I had three.
I made the recipe as written, and used fresh cranberries. I like to chop cranberries and anything else likely to fly away from me on a cutting board in the mini-chopper attachment to my immersion blender. That's great for the fresh berries in this recipe.
If I were to make it again, I would double the berries, but I am a sucker for fresh cranberries when they are in season.