Today the winds blow from the North, bringing the smell of snow and a season chill. Winter is in the air, and on our table, too! Here’s our new recipe for you to try, should you choose to indulge yourself and your loved ones in a warm and zesty embrace over a hot beverage. It’s not quite winter, but we are certainly past the vibrancy of the fall colors and moving into the holiday season. We designed this muffin recipe with the intent of celebrating the transition from Fall to Winter, a time to gather, express gratitude, and show loving tenderness. Inspired by the bright autumn foliage hues, these vegan blood orange cranberry muffins will bring a tart and zingy sweetness to your kitchen table.
Prep Time: 20 min | Bake Time:22 – 25 min | Makes: 6 | Difficulty : ♦♦ – Beginner
the batter
- 2 cups Flour – all purpose
- 1 Blood Orange – zest
- ⅔ cup Sugar
- ½ cup Blood Orange – juice
- ½ Butter – melted plant-based
- ½ cup fresh cranberries
- ½ cup dried cranberries
- ¼ cup Milk – plant-based
- 1 tsp Clove – ground
- 1 tsp Allspice
- 1 tsp Baking Powder
- 1 Flax Egg
to top off
- Candied Orange – 1″ pieces to decorate the muffin tops
For the batter
Place the sifted flour, baking powder and orange zest in a large mixing bowl. Add the spices and mix with a wooden spoon until evenly dispersed through the flour. In a separate bowl, whisk the flax egg, prepared according to the instructions on the package, with sugar and butter until well incorporated.
In small additions, fold the wet mixture into the dry ingredients, alternating with the milk. Incorporate the ingredients thoroughly after each addition in circular motions from bottom to top. As soon as the batter is well amalgamated, stop mixing. Set aside.
Preheat oven to 375º F.
Rinse and towel-dry the fresh cranberries and add to the batter, along with the dried ones. Stir gently, in circular motions from bottom to top, to distribute the berries them thoroughly through the batter.
Tip into 8 baking cups. Gently place pieces of candied orange on top and bake for 22-25 minutes.
EXTRAS AND TIPS
If using fresh berries, rinse with cold water and dry them well before adding to the batter. You can also use frozen cranberries, in case you can’t find fresh ones, but be sure not to thaw them, or the excess water will inhibit the rise of your batter and potentially result in an under baked muffin center.
