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Cranberry Orange Muffins Recipe

This mouth-watering muffin recipe is a favorite holiday recipe

This quick easy cranberry orange dessert muffin recipe is from Kelly Rudnicki’s Vegan Baking Classics, a mainstream vegan classic dessert cookbook. That is quite a feat!

This mouth-watering muffin recipe is a favorite holiday recipe , most welcome at brunches.

Total prep & cook time: 30 min

Makes 1 Dozen Muffins

Nutrition Data Per Serving, 58g: calories, 24g carbohydrate, 6g fat, 229mg sodium, 1g dietary fiber, 2g protein, low in Saturated Fat, very low in Cholesterol. Estimated glycemic load: 16

Ingredients:

1/3 cup vegetable oil
3/4 cup soy or rice milk OR 1/4 cup orange juice + 1/2 cup milk
1 Tbsp water
1 3/4 cups unbleached all purpose flour
1/2 cup granulated sugar, divided (use unbleached organic cane sugar if possible)
2 1/2 tsp baking powder
3/4 tsp salt
1 cup fresh cranberries, roughly chopped
2 tsp grated orange zest

Directions:

1. Preheat oven to 400 degrees F.
2. Oil a 12 cup muffin pan
3. In a large bowl, mix together the vegetable oil, soy milk, and water with a wire whisk
4. In a separate medium bowl, combine the flour, 1/4 cup sugar, baking powder and salt with a wire whisk
5. Add the flour mixture to the vegetable oil mixture, and stir with a rubber spatula until just combined. Do not over mix
6. Set aside
7. In a small bowl, combine the cranberries, the remaining 1/4 cup sugar and the orange zest, and fold the mixture into the batter.
8. Spoon the batter into the prepared muffin cups, filling each cup 2/3 full
9. Bake 15 – 20 minutes, or until lightly browned and firm to the touch

Cooking Tips:

Although eggless and dairy free, this Cranberry Orange Muffin recipe is most definitely a dessert recipe - sweet, light, and delectable.

You could healthy up these muffins by substituting part whole grain flour, reducing the sugar, and using unbleached organic cane sugar, but it just wouldn’t be the same!

Substitute defrosted frozen cranberries if fresh aren’t available. Defrost the cranberries quickly by running them under hot water, and drain well. Do use an organic orange if possible!

The only changes we made to this muffin recipe: replace some of the soy milk with 1/4 cup of juice from the orange, and skip chopping the cranberries.

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