Cranberry-Orange Muffins

Use frozen cranberries when fresh cranberries are out of season.

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

Serves: 20

Ingredients

  • ⅓ cup canola oil
  • ⅔ cup orange juice
  • Egg replacement equal to 1 egg
  • ⅓ cup soymilk
  • ½ tsp. vanilla extract
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. baking powder
  • 2 Tbsp. orange zest
  • 1 cup chopped fresh cranberries

Directions

  • Preheat oven to 375°F.
  • In a large bowl, whisk together oil, orange juice, egg replacement, soymilk, 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 ⅔ full into greased or paper-lined muffin tins.
  • Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Recipe Information

Serves: 20

Ingredients

  • ⅓ cup canola oil
  • ⅔ cup orange juice
  • Egg replacement equal to 1 egg
  • ⅓ cup soymilk
  • ½ tsp. vanilla extract
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. baking powder
  • 2 Tbsp. orange zest
  • 1 cup chopped fresh cranberries

Directions

  • Preheat oven to 375°F.
  • In a large bowl, whisk together oil, orange juice, egg replacement, soymilk, 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 ⅔ full into greased or paper-lined muffin tins.
  • Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat4g
Saturated Fat0g
Cholesterol10mg
Sodium55mg
Total Carbohydrate22g
Dietary Fiber1g
Sugars11g
Protein2g