Orange Cranberry Flax Muffins Vegan |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Vegan. Dairy-free, egg-free. Ingredients:
2/3 cup craisins, chopped coarsely |
2 3/4 cups flour |
1/2 cup flax seed, ground |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon orange peel, grated |
1/2 tablespoon ener-g egg substitute, powder |
1/4 cup canola oil |
3/4 cup orange juice |
1/2 cup rice milk |
1 teaspoon vanilla |
Directions:
1. Put the cranberries in a bowl and pour a little hot water over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2. Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray.
3. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, rice milk, oil, vanilla, and orange zest.
4. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don't over-stir. Stir in cranberries.
5. Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.
6. Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.
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