These muffins will warm your heart and make you happy! Their bright, citrusy flavor is the perfect quick breakfast or afternoon snack on a cold winter day.
Loaded with collagen-building Vitamin C and antioxidants, you can feel good about the health benefits as well as the deliciousness! Take my advice and make a double batch!
Tip: These muffins use fresh cranberries. I grab bags of cranberries from the produce section of the grocery store when they’re in season, and throw them straight into the freezer until I need them. For this recipe, I took what I needed from the freezer, rinsed them, and let them thaw on the counter for 10 minutes before I chopped them. Easy-peasy!
Makes 12 muffins
2 tablespoons margarine (I use Earth Balance)
½ cup plus 1-½ tablespoons (4.2 ounces) sugar
2 tablespoons brown sugar
½ milk of your choice (I use oat milk)
⅓ cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 to 2 drops of orange oil
1-½ teaspoons egg replacer (I use Ener-G)
¼ cup warm water
1 cup plus 2 tablespoons of all-purpose flour, plus more for tossing the cranberries
1 cup of whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ cup fresh cranberries
- Preheat the oven to 350 degrees F.
- Prepare muffin pan. For a standard metal pan, use paper liners. (I use a silicone muffin pan, so no prep is needed!)
- In the bowl of your stand mixer, combine the margarine and sugars, and cream together with the paddle attachment.
- In a small bowl, whisk together the milk, canola oil, orange juice, vanilla, and orange oil. Add the sugar mixture and mix until combined.
- In another small bowl, whisk together the egg replacer and warm water. Add to the sugar mixture and stir until combined.
- In a large bowl, combine the 2 cups flour, baking powder, baking soda, salt, and ginger. Add the wet ingredients until just mixed. Do not overmix the batter, it’s okay if it’s a little bit lumpy.
- Coarsely chop the cranberries and toss them in a small amount of flour to coat. Fold the cranberries into the muffin batter.
- Fill the muffin cups two-thirds full. Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave in the pans and set it on a wire mesh rack to cool.
This recipe was inspired by the Orange Cranberry Ginger Muffin recipe from Sticky Fingers Sweets by Doran Petersan. : )