Orange Cranberry Pecan Adaptogen Muffins

Adaptogens: Add 2 teaspoons of Maikana Relax powder

Fridge:

cranberry pecan adaptogen muffins.jpg

1 egg

1/4 cup sour cream 

1/2 cup milk 

Counter:

1/2 tbs orange zest

1/4 cup orange juice, I squeezed mine fresh from the orange- hence this being in counter section 

Pantry:

1 3/4 cups ap flour 

1 cup sugar

1/2 cup dried cranberries

1/2 cup pecans, chopped

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract 

1 tsp pumpkin pie spice 

1/3 cup coconut or canola oil

Canola oil spray or muffin liners 

Tools:

Large bowl

Medium bowl

Whisk

Spoon or ice cream scoop

Measuring cups/spoons 

Muffin tray 

 

Preheat oven to 350 degrees. Spray muffin tray with canola or baking spray. Or use liners. 

In the large bowl add the adaptogens, flour, salt, baking powder and pumpkin pie spice. Mix well. 

In medium bowl whisk together the egg, sour cream, milk, coconut oil, vanilla extract, orange zest and orange juice. Whisk well. 

Pour the liquid bowl into the dry bowl. Combine well and then add the cranberries and pecans. Mix and spoon batter into the muffin tray. Full 3/4 of the way up. Place tray into the oven and bake for 27-30 minutes or until the muffins are a golden color and firm but spongy to touch. 

Remove from oven and allow to cool for a few minutes before enjoying one (or two) still warm! Xo