Orange Cranberry Muffins

Orange Cranberry Muffins are simple and easy to make but are bursting with flavor. This recipe is vegan but can be made with regular dairy milk & butter, although no eggs are needed. You may also substitute the brown sugar for agave nectar or honey and reduce the 1/2 cup if you prefer muffins that are less sweet. And for a gluten-free alternative, substitute for 1:1 gluten-free flour.

Ingredients

Serves: 12 Time: 25-30 minutes

Orange Cranberry Muffins

• 1/3 cup canola oil or melted vegan butter
• 3/4 cup non-dairy milk
• 3 Tbs fresh orange juice
• Zest of one orange
• 1/2 cup light brown sugar
• 1 Tbs ground flax seed
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 cups flour
• 1 cup dried or fresh cranberries plush extra to top before baking
• 1-2 Tbs pepitas for topping

Directions

1. Preheat the oven to 425ºF
2. In a mixing bowl, combine the oil, sugar, flax seed, orange juice, non-dairy milk, and orange zest. Mix together with a whisk until fully combined.
3. Then, stir in the salt, baking soda, ginger and baking powder.
4. Fold in the flour gradually, being sure not to over mix. Batter should be smooth and free of lumps.
5. Then, fold in the cranberries.
6. Evenly distribute batter to a 12-muffin tin lightly greased or lined with baking paper.
7. Top muffins with a few cranberries and pepitas.
8. Place in the oven and bake for 7-8 minutes.
9. Then, without opening the oven door, reduce heat to 350ºF and bake for 10-12 minutes.
10. Test muffins by pricking with a toothpick, if the toothpick comes out clean, the muffins are done.
11. Remove muffins from oven once done and allow to cool before enjoying.

Nutrition Information

Nutrition Disclaimer

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