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!
Preheat oven 400 DF Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
Whisk together all the dry ingredients, including the cranberries and nuts.
In a seperate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
Sir the wet ingredients into the dry ingredients; don't over mix, stir just until everything is moistened.
Spoon 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.
Sprinkle the tops with coarse white sparkling sugar, if desired.
Bake the muffins for 18-20 minutes, until they've domed nicely and they're lightly browned around the edges.
Remove 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.