Post by Talia on Aug 2, 2011 19:04:00 GMT -5
Super easy recipe and a great way to introduce cranberries into your diet if you won't eat them normally (like me!). The ginormous picture below was taken by me after I made my first batch. The recipe should make 12 muffins.
I got the recipe from the May/June 2010 edition of the Vegetarian Times. I modified it a teensy bit for convenience.
Ingredients:
1 cup dried cranberries
1/4 orange juice
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 tbs flaxseed meal (I ground normal flax seeds up in a coffee grinder or you can buy it in meal form, but it's more expensive and doesn't last as long)
1/2 cup vegan margarine (make sure it says vegan, they often have milk byproducts like whey)
2/3 cup sugar (make sure it's from a company that doesn't refine sugar through bone char, lantic and redpath are both great)
2 tsp orange zest (haha I made my own with an orange and knife)
1/2 cup plain soy milk (I used almond)
optional icing sugar
Recipe:
1) preheat oven to 350 degrees
2) bring cranberries and orange juice to a simmer in small saucepan over medium heat. remove from heat and let stand for 15 minutes. drain excess liquid, set aside
3) mix flour, baking powder and salt in a medium bowl
4) mix 6 tbs water into flaxseed meal in small bowl, set aside
5) cream margarine, sugar and orange zest with electric mixer for 2 min or until fluffy in large bowl.
6) beat in flaxseed mixture.
7) fold in one third of flour mixture. stir in soy milk, then rest of flour and cranberries. beat it together with mixer.
8) divide batter evenly into muffin cups.
9) bake 25-30 min (mine was done at 15 minutes, the tops of the muffins will brown)
10) cool in pan on wire rack, dust with icing sugar if using.