Today the winds blow from the North in our cozy home in Småland, Sweden. The chill is bringing the smell of damp fallen leaves. Autumn is in the air, solid and undoubtedly. The season is on our table, too! Here’s our new recipe for you to try, should you choose to indulge yourself in a warm and zesty embrace over a hot beverage.
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.
The vibrant colors and flavors of the blood oranges and cranberries are a perfect match for the season, conjuring memories of cozy gatherings and festive cheer. Each bite promises a delightful combination of moist, fluffy texture with the occasional burst of cranberry tartness. The addition of fragrant spices and candied orange rind add sweetness and warmth, making these muffins an ideal companion to a steaming cup of tea or coffee.
Top them with a light dusting of powdered sugar, if you will, for a touch of elegance, and watch them disappear as quickly as the leaves fall. Enjoy the simple pleasures of baking and sharing these delightful treats with friends and family, creating memories that will last long after the last muffin is gone.
Prep Time: 20 min | Bake Time:22 – 25 min | Makes: 8
Ingredients
- 2 c all-purpose flour
- ⅔ c sugar
- ½ c plant-based butter – melted
- ¼ c plant-based milk
- ½ c fresh cranberries
- ½ c dried cranberries
- 1/2 c candied orange rind, cut into small bits
- 1 blood orange – zest
- ½ c blood orange – juice
- 1 tsp baking powder
- 1 flax egg
- 1 tsp clove – ground
- 1 tsp allspice – ground
- icing sugar to dust, optional
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Method
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 throughout 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 while pouring the blood orange juice. 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, and the candied orange rind bits. Fold gently, in circular motions from bottom to top, to distribute the berries them thoroughly through the batter. Do not overmix.
Tip into 8 baking cups. Bake for 22-25 minutes.
Let cool and dust with powdered sugar.
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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.
