Whole`Grain Vegan Cranberry~Nut Muffins

Carol Junkins


Muffins without eggs, milk or butter ~ what's the secret? Tomato juice, which adds the necessary acidity for leavining; nice, moist texture, and gorgeous burnt-orange color to these cranberry-nut muffins. A don't worry; they don't taste like tomatoes!

Recipe from King Arthur

★★★★★ 1 vote
12 muffins
10 Min
20 Min


2 1/4 c
white whole wheat flour
1 c
brown sugar
3/4 tsp
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
ground cinnamon
1 c
dried cranberries
1/2 c
diced walnuts or pecans, optional
1 tsp
vanilla extract
1/2 c
vegtable oil
1 1/2 c
tomato juice or blended vegetable juice (e.g. v8)


1Preheat oven 400 DF Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
2Whisk together all the dry ingredients, including the cranberries and nuts.
3In a seperate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
4Sir the wet ingredients into the dry ingredients; don't over mix, stir just until everything is moistened.
5Spoon batter into the prepared muffin cups, filling each nearly full. A level to (slightly heaped) muffin scoop of batter for each muffin works well here.
6Sprinkle the tops with coarse white sparkling sugar, if desired.
7Bake the muffins for 18-20 minutes, until they've domed nicely and they're lightly browned around the edges.
8Remove the muffins from the oven, and transfer them to a rack to cool. These muffins keep extremely well. Wrap individually; or set on a plate, and wrap loosely with plastic. They will stay fresh and moist for up to a week.

Yield 12 muffins

About this Recipe

Course/Dish: Muffins
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy