Amy’s Tacoma Specialty Grocery Store Recommendations (+ Her Delicious Cranberry Muffin Recipe!)
About 2 years ago, REALTOR® Amy Steele and her family became passionate about cutting out as much meat as possible from their diets in order to help preserve the environment. The thought behind this idea is that plant-based eating takes less from the environment to produce. But sometimes, eating like this is easier said than done!
“On these colder days, we are often looking for comfort food to come to after a long day,” Amy shared. “While [plant-based eating] sounds great and responsible, as a working mom, having to change the way I cook was a bit of a challenge.”
Amy feels lucky to live in Tacoma where there are some great resources for those who have a variety of different diets: “Tacoma Boys on 6th Ave is a prime place to find locally sourced produce and ingredients for all of the new recipes I have been trying,” Amy recommends. “We also have Metropolitan Market where you can count on finding that thing that you never even knew existed, like powdered egg substitute!”
One of Amy’s favorite breakfast comfort foods to make are her special Cranberry Muffins. She’s been working on the recipe for years, and they’re always a hit with the family! “On your next Northwest adventure, get up early, make a batch of these muffins, and pack them along on your snowshoe trek or weekend at the cabin!”
Amy’s Cranberry Muffin Recipe
According to Amy, you don’t have to do anything fancy—just throw all of the ingredients in the mixer and go for it! This recipe usually yields 16 muffins.
1 cup whole wheat flour
1 cup white flour
½ cup brown sugar
½ cup wheat germ
¾ cup grape nuts
¾ cup chopped walnuts
½ cup oatmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cup cranberries (I stock up and freeze them during the holidays. In a pinch, I have been known to use craisins)
⅓ cup granulated sugar
¾ cup orange juice (If the batter ends up too thick, I add more at the end)
⅓ cup canola oil
The equivalent of 1 egg using egg substitute (or if you are not vegan, use 1 egg)
1 teaspoon vanilla
Spoon the batter into a muffin pan.
Bake at 400°F for 15 to 20 min.
“From our kitchen to yours, I hope you enjoy our favorite Northwest healthy breakfast as you head out there to enjoy our world!” Thanks, Amy!