whole grain cranberry muffins with fresh cranberries

whole grain cranberry muffins with fresh cranberries
Cranberry Whole-Grain Muffins
Print Recipe
Tart and tasty whole grain muffin. Vegan substitutions included.
    Servings Prep Time
    12 muffins 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 muffins 15 minutes
    Cook Time
    20 minutes
    whole grain cranberry muffins with fresh cranberries
    Cranberry Whole-Grain Muffins
    Print Recipe
    Tart and tasty whole grain muffin. Vegan substitutions included.
      Servings Prep Time
      12 muffins 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 muffins 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Optional Glaze
      Servings: muffins
      Instructions
      Muffins
      1. Preheat oven to 375 degrees F. Grease muffin tin.
      2. In a medium sized bowl, whisk together the dry ingredients including spices; add the nuts and cranberries.
      3. Whisk together the eggs (or egg replacers), buttermilk (or non dairy replacement), oil and orange zest.
      4. Add wet ingredients to dry ingredients and stir until just blended. Fill muffin cups until 3/4 full.
      5. Bake for 18-20 minutes or until browned. Remove from oven to rack for cooling. You could top with optional glaze at this point but I found these muffins to be sweet and satisfactory without the glaze.
      Optional Glaze
      1. Heat juice and sugar in small saucepan or microwave and stir together until glaze forms. Drizzle over muffin tops.
      2. Nutrition info for 1 (unglazed) muffin made with egg and buttermilk: 235 calories, 6 g protein, 29 g carbohydrate, 2.5 gram fiber, 11 grams fat, 220 mg sodium
      Recipe Notes

      Adapted from a King Arthur Flour recipe.

      Can substitute  Neat Egg or Ener-G egg replacers for the eggs.

      There are several egg substitutes but they vary in their leavening ability: 

      1 egg = 2 Tbsp. potato starch
      • 1 egg = 1/4 cup mashed potatoes
      • 1 egg = 1/4 cup canned pumpkin or squash
      • 1 egg = 1/4 cup puréed prunes
      • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
      • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
      • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

      Can substitute non dairy products for dry milk & buttermilk. To make a vegan buttermilk:

      Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
      Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
      Allow mixture to rest for 5-10 minutes until thickened. Makes 1 cup "buttermilk".

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