Cranberry-Orange Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Cranberry-Orange Muffins calories by ingredient
Introduction
Recipe is from the wonderful author of "FatFreeVegan", an excellent resource for vegans or vegetarians who are trying to eat yummy food on a low-fat budget. :) Recipe is from the wonderful author of "FatFreeVegan", an excellent resource for vegans or vegetarians who are trying to eat yummy food on a low-fat budget. :)Number of Servings: 18
Ingredients
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2/3 cup unsweetened dried cranberries
1/2 cup hot water
1 tablespoon agave nectar
1 cup whole wheat flour
1 cup unbleached white flour
1 tablespoon ground flax seeds
3/4 cup sugar
1/2 tablespoon egg replacer powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup soy milk
1/3 cup unsweetened apple sauce
1 teaspoon vanilla
1 teaspoon grated orange zest
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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NEPTUNE1939
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CD1987279
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GEORGE815
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PIZZA5152