Cranberry-Orange Muffins
- Number of Servings: 18
Ingredients
2/3 cup unsweetened dried cranberries1/2 cup hot water1 tablespoon agave nectar1 cup whole wheat flour1 cup unbleached white flour1 tablespoon ground flax seeds3/4 cup sugar1/2 tablespoon egg replacer powder1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup orange juice1/2 cup soy milk1/3 cup unsweetened apple sauce1 teaspoon vanilla1 teaspoon grated orange zest
1) Put the cranberries in a bowl and pour the hot water and agave nectar over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2) Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners.
3) In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, soymilk, apple sauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don't over-stir. Stir in cranberries.

Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.

Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user EJORDANE.
2) Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners.
3) In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, soymilk, apple sauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don't over-stir. Stir in cranberries.

Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.

Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 163.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.8 g
Member Reviews
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THRALLTC
How many muffins does this recipe make and how well do the muffins freeze? - 5/15/11
Reply from CD1656110 (5/15/11)
The serving size is 18 so I assume 18 (haven't made them in over a year so I don't remember). Can't be much help on the freezer part either! :( I never tried, we gobbled them up in about 2 days.