Cranberry Orange Muffins are often more cupcake than muffin – sweet, heavy and dessert like. These are light in texture and the tartness of the berries pop through. Having said that, if one was to apply a little frosting they could pass for a cupcake easy enough 😉
Cranberry Orange Muffins
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1½ cups orange juice
- ¼ cup sunflower oil
- 1½ tsp Ener-G Egg Replacer
- 2 Tbsp warm water
- 1 cup cranberries, halved
Preheat oven to 400°, line 18 muffin cups with premium liners.
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt, set aside.
Stir Ener-G into warm water in a mixing bowl, let sit for a few minutes, whisk again. Add in orange juice and oil.
Pour over dry ingredients, stir until just combined. Fold in cranberries gently.
Divide equally among the cups, about ¾ full. Bake for 15 to 20 minutes, until golden on top and a toothpick comes out clean in center.
Let rest for 5 minutes, transfer to a cooling rack.
Makes about 1½ dozen muffins.
You can use fresh or frozen cranberries, if using frozen cut while frozen – let rest on a plate to thaw a bit while you mix up the batter.
The muffins freeze well once cooled. Store in a gallon freezer bag.