Real Recipes From Real Home Cooks ®

whole`grain vegan cranberry~nut muffins

(1 rating)
Recipe by
Carol Junkins
Hanson, MA

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 rating)
yield 12 muffins
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For whole`grain vegan cranberry~nut muffins

  • 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)

How To Make whole`grain vegan cranberry~nut muffins

  • 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