Vegan Cranberry Orange Muffins
Makes 12 muffins
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tbsp Earth Balance
- 1 navel orange
- 1 tbsp ground flax seeds
- 1 cup fresh or frozen cranberries
Preheat oven at 400 degrees.
Grease a 12-cup muffin pan (or two 6-cup muffin pans).
In a large bowl, mix all of the dry ingredients dry ingredients.
Zest the entire orange. Reserve 1 tbsp for the muffins, and save the remainder in the freezer closed tightly in a freezer bag for another purpose.
Melt the Earth Balance and pour into another mixing bowl.
Juice the orange into a measuring cup. Add water until you have 1 full cup of liquid. Add the orange juice mixture to the mixing bowl with the Earth Balance. Add the orange zest and flax seeds to the mixing bowl.
In a small bowl, combine the cranberries and add 2 tbsp or so of the dry mixture, just enough to lightly coat the cranberries.
Combine the wet and dry mixtures, and stir just until they are mixed. A few dry spots of batter are fine.
Fold in the cranberries. Divide the batter evenly between 12 muffin cups. The muffin cups should be generously filled so that you get that yummy muffin top!
Bake for 25 minutes, or until the tops are lightly golden brown. Cool on a wire rack in the tins until the muffins are room temperature.
