whole`grain vegan cranberry~nut muffins

Name: Whole`Grain Vegan Cranberry~Nut Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 1/4 cup(s) white whole wheat flour; 1 cup(s) brown sugar; 3/4 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) ground cinnamon; 1 cup(s) dried cranberries; 1/2 cup(s) diced walnuts or pecans, optional; 1 teaspoon(s) vanilla extract; 1/2 cup(s) vegtable oil; 1 1/2 cup(s) tomato juice or blended vegetable juice (e.g. v8)

(1 RATING)

79 Pinches 1 Photo

Carol Junkins

Hanson, MA

Updated on Sep 7, 2011

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

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 12 muffins

Ingredients

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

How To Make whole`grain vegan cranberry~nut muffins

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.

Step 2

Whisk together all the dry ingredients, including the cranberries and nuts.
Step 3

In a seperate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
Step 4

Sir the wet ingredients into the dry ingredients; don't over mix, stir just until everything is moistened.
Step 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.
Step 6

Sprinkle the tops with coarse white sparkling sugar, if desired.
Step 7

Bake the muffins for 18-20 minutes, until they've domed nicely and they're lightly browned around the edges.
Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes