Whole`Grain Vegan Cranberry~Nut Muffins

Carol Junkins

By
@CarolAJ

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


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Rating:

Comments:

Serves:

12 muffins

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 1/4 c
white whole wheat flour
1 c
brown sugar
3/4 tsp
salt
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)

Directions Step-By-Step

1
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.
2
Whisk together all the dry ingredients, including the cranberries and nuts.
3
In a seperate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
4
Sir the wet ingredients into the dry ingredients; don't over mix, stir just until everything is moistened.
5
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.
6
Sprinkle the tops with coarse white sparkling sugar, if desired.
7
Bake the muffins for 18-20 minutes, until they've domed nicely and they're lightly browned around the edges.
8
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.

Yield 12 muffins

About this Recipe

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