Vegan Cranberry Orange Muffins
- Author: Weaver's Orchard
- Cuisine: Vegan
- For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup sugar
- ½ teaspoon orange zest
- ¼ cup orange juice
- 1 cup almond milk
- 1 cup fresh cranberries (or ½ cup dried cranberries)
- ¼ cup chopped walnuts
- For the topping:
- 2 tablespoons Earth Balance Vegan Buttery Spread, melted
- ½ cup orange juice
- ½ cup sugar
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine the first six ingredients (dry ingredients).
- In a smaller bowl, combine the remaining ingredients (wet ingredients).
- Mix the wet mixture into the dry mixture and stir only until just combined.
- Grease a 12-space muffin tin, pour the batter into the tin and bake for 22-25 minutes or until lightly browned.
- In a small, shallow bowl, combine the melted Earth Balance and the orange juice.
- In a separate small, shallow bowl, place the ½ cup sugar for topping.
- When the muffins have cooled slightly, dip each muffin top into the Earth Balance-orange mixture (just to coat), then into the sugar. Set aside and allow to cool completely.