Friday, February 22, 2013

Vegan Cranberry Orange Cornmeal Muffins

because... MUFFINS.
Vegan Cranberry-Orange Cornmeal Muffins
What better way to start your day?
So we all know the drill by now. Vegan muffins usually follow the same trajectory as vegan cupcakes; they're either dry and tasteless or over-the-top sugary. So how 'bout this: a homemade vegan muffin with a slightly savoy/ slightly sweet taste, a delicate crumb, awesome muffin-top crunch and packed full of start-your-day-off-right goodness like whole wheat, fresh cranberries and walnuts. The tartness of the cranberries blends perfectly with the subtly sweet, crunchy cornmeal and the
addition of olive oil add a rich savory note.
Sounds pretty good, right??
Let's get baking.
Sliced fresh cranberries, measured and ready to go. 

Cranberry Orange Cornmeal Muffins
 (makes approximately 15 muffins)
3/4c all purpose flour
3/4c whole wheat flour
3/4c cornmeal
3/4c organic sugar
1tbsp baking powder
1tsp baking soda
1/2tsp salt
1tbsp vinegar (white or apple cider)
1tsp vanilla extract
1 1/2c halved fresh (or frozen) cranberries
1/4c raw walnut pieces (optional)
1 1/2tsp grated orange zest (optional)
1c unsweetened non-dairy milk
1/4c orange juice
1/4c olive oil*

*you can use a more neutral oil, like canola or grapeseed,
but I prefer the richer flavor olive oil

Fresh cranberries before being folded into muffin batter. 
Preheat oven to 400 degrees
Line muffin tin with paper liners.

Measure out 1 1/2c of cranberries, cut each in half, toss in a small bowl, set aside.
In a medium mixing bowl combine flours, baking powder, baking soda, salt
and 1/2c of the sugar, whisk to combine.
Add the remaining 1/4c of sugar and 2 tbsp of the dry flour mix to the cranberries and toss gently until cranberries are well coated.
Stir in orange zest.

Add non-dairy milk, orange juice, vinegar, oil and vanilla extract to flour mix.
Stir until well combined.
Add in walnut pieces.

GENTLY fold cranberries into wet mix.
If using fresh you can be a wee bit more aggressive, but the frozen will bleed.

Muffin cups filled, sprinkled with sugar and ready for baking. 
Fill muffin liners 2/3 full and shake pan gently to distribute.
Sprinkle the tops of each muffin with a pinch of sugar.
Bake for 12-15 minutes, until tops are light golden brown and
tester inserted into the center comes out clean.

Cool and enjoy!


  1. Can't guess why no one has commented on this recipe yet...these muffins were excellent! Moist and delicious!