Orange-Cranberry Muffins or Mini-Loaves

These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for winter holiday baking or giving, this batter is nice made into mini-loaves.This makes 1 dozen muffins, or 3 to 4 mini-loaves. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.

Orange-Cranberry Muffins or Mini-Loaves

The pairing of orange and cranberry makes for a lively flavor combination in vegan muffins. And for winter holiday baking or giving, this batter is nice made into mini-loaves.

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Course: Vegan baked goods

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12

Author: Veg Kitchen

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/3 cup natural granulated sugar
• 1/2 cup lemon or vanilla nondairy yogurt or applesauce
• 1/2 cup fresh orange juice or as needed
• 2 teaspoons grated zest orange peel — if orange is organic; see note
• 2 tablespoon safflower oil
• 8 ounces fresh cranberries see note below recipe box
• 2 tablespoons natural granulated sugar
• 1/4 cup finely chopped walnuts or sliced almonds, optional

Instructions

• Preheat the oven to 350 degrees F.
• Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt or applesauce, orange juice, optional zest, and oil. Add a small amount of orange juice if need be to loosen the batter a bit, but let it remain stiff. Stir just until well combined.
• Place the cranberries in a food processor and pulse on and off until coarsely chopped. Stir in the sugar and let the mixture stand for a couple of minutes.
• Stir the cranberries into the batter.
• Divide the batter evenly among 12 foil paper-lined muffin tins or 3 to 4 mini loaf pans (depending on their size). If using nuts, scatter over the tops of the muffins evenly.
• Bake for 20 to 25 minutes, or until the tops are golden and a knife inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a plate or rack to cool.

Notes:

• When fresh cranberries are out of season, use about 1 cup dried cranberries and eliminate the extra sugar.
• Finely grated orange peel (zest) really heightens the orange flavor of these muffins.

• Find lots more muffin recipes in Muffin Mania.
• Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
• A Colorful Vegan Christmas (Vegetarians Welcome!) has a complete listing of holiday dinner recipes, menus, and desserts.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.
• Here are more Fruity Baked Goods.