Hey folks! We are back at it: BLOGGING & COOKING.
It’s been a while since I have felt stable enough to write…currently, I am.
I am living in a Group Home, called “The Guest House”, and it doesn’t suck. Three meals a day doesn’t hurt the situation.
One of my housemates and I made the most delicious Orange Cranberry Muffins; unfortunately no photo evidence.
Here is the Link: https://www.allrecipes.com/recipe/277336/easy-cranberry-orange-muffins/
we subbed flour for a 1:1 gluten free flour. Gluten, who needs it. AND YES. I FOUND A STOCK PHOTO FOR THE MUFFINS, DON’T HATE ME IF IT BELONGS TO YOU. LOL.
you know I hate to post without a photo!
Besides the scandalous muffins, yesterday I applied for a replacement SS Card, and let me tell you…patience is a virtue…thank goodness I am virtuous.
In other news, I am also in the process of Transitioning Genders. Technically I was born a Male, which isn’t technically untrue, however, I identify as [a] “They/Them”. I will hold onto the name: “Daniel”, and two other names I am adopting are: Danny (spelled Dane or Danielle), and “Noelle”.
I haven’t quite settled on a name yet, let me know what sounds best:
Noelle Danielle Desha Clingan
Danielle Noelle Desha Clingan
Noelle Rose Desha Clingan
Noelle Rose D. Clingan
Noelle D. Rose Clingan
The “D” would be short for De’Sha or Daniel.
Maybe Noelle Daniels Desha Clingan?
I don’t freakin’ know. Knowing me,
I would like to hold onto the name: “De’Sha”, as it is was passed down from my Grandpa, according to my Pa.
we will just have to wait and seeeee…
In the mean-time, I am doing well. Happy, Healthy, Wealthy, AND Well-Fed.
I don’t have much else going on at the moment; just waiting for the Post Office to deliver my mail, and scarfing down muffins.
Life could be worse.
Thanks for reading,
Best,
Dani’el De’sha Clingan ❤
Gluten-Free Orange Cranberry Muffins
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1/2 tsp if not)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
- 1/2 cup sugar (you can use coconut sugar for a more natural option)
- 1/2 cup orange juice (freshly squeezed, if possible)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tbsp orange zest (freshly grated)
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries (or frozen, if fresh is unavailable; do not thaw frozen cranberries)
- 1/4 cup chopped pecans or walnuts (optional, for extra texture)
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
- Mix the dry ingredients:
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Mix the wet ingredients:
- In another bowl, whisk together the sugar, orange juice, oil, eggs, orange zest, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently to combine. Do not overmix; stir just until everything is incorporated. The batter will be thick.
- Fold in the cranberries and nuts:
- Gently fold in the fresh cranberries and chopped nuts (if using) using a spatula. Be careful not to crush the cranberries.
- Fill the muffin tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should be lightly golden on top.
- Cool:
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions:
- These muffins are perfect as-is, but for extra indulgence, you could spread a little butter or cream cheese on top.
- Enjoy them with a hot cup of tea or coffee for a cozy breakfast or afternoon snack.
Tips:
- Cranberries: If you’re using frozen cranberries, don’t thaw them before adding them to the batter—this helps prevent the muffins from turning purple.
- Flour blends: Make sure you’re using a gluten-free flour blend that includes xanthan gum or guar gum, as these ingredients help provide structure to the muffins. If your flour blend doesn’t contain them, you may need to add 1/2 teaspoon of xanthan gum to help the muffins hold together.
- Sweetness: If you like your muffins a little sweeter, you can increase the sugar by 1/4 cup. Taste the batter before baking if you’d like to adjust the sweetness level.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. To freeze, let them cool completely, then wrap in plastic wrap or store in a freezer-safe bag.
Enjoy these bright, flavorful Orange Cranberry Muffins that are perfectly moist and full of festive flair!
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
Facebook:
Daniel Eats 