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)

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

Printable Recipe Card

About Whole`Grain Vegan Cranberry~Nut Muffins

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

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