Cranberry-Orange Muffins

Use frozen cranberries when fresh cranberries are out of season.

Serves: 20Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 20


  • 1⁄3 cup canola oil
  • 2⁄3 cup orange juice
  • Egg replacement equal to 1 egg
  • 1⁄3 cup soy milk
  • 1⁄2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup brown sugar
  • 2 tsp. baking powder
  • 2 Tbsp. orange zest
  • 1 cup chopped fresh cranberries


  • Preheat oven to 375°F.
  • In a large bowl, whisk together oil, orange juice, egg replacement, soy milk, and vanilla extract. In a separate bowl stir together flour, granulated sugar, brown sugar, and baking powder. Add flour mixture to wet ingredients, stirring until just mixed.
  • Gently fold in orange zest and cranberries. Pour batter 2⁄3 full into greased or paper-lined muffin tins.
  • Bake 20 to 22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.