Cranberry Orange Muffins with Walnuts

3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Cranberry Pumpkin Muffins

2 c flour
1/2 c brown sugar
1 t baking soda
1 t cinnamon
1/2 t nutmeg
3/4 t salt
1 c pumpkin
1/2 c oil
1/4 c milk
1/4 c molasses
1 egg
3/4 c dried cranberries (recommended: Ocean Spray Craisins)

Preheat oven to 350º. Grease muffin tins.

Combine dry ingredients in a medium bowl. Combine remaining ingredients in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist; fold in cranberries. Fill each muffin cup 2/3 full with batter. Bake 30 minutes or until golden brown. Remove muffins from tins; cool on wire rack. Yield approximately t 12 muffins.

Parisian Salad

1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese

Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.

Toasted Walnuts
1 c shelled walnuts
3 T walnut oil

Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.