nutritional information

Per Muffin:

  • Calories: 229
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 207 mg
  • Fiber: 2 g
  • Sugar: 18 g

Cranberry Burst Citrus Muffins

Makes 12 Muffins

30 minutes or fewer

Feel free to substitute roughly chopped organic dried dates for the cranberries.
  • 1 cup dried cranberries, chopped
  • ¼ cup freshly squeezed orange juice
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 Tbs. flaxseed meal
  • ½ cup (1 stick) soy margarine, softened
  • ⅔ cup organic unrefined sugar crystals, plus more for sprinkling
  • 2 tsp. grated orange zest
  • ½ cup plain soymilk, divided
  • Confectioners’ sugar for dusting, optional

1. Preheat oven to 350°F. Spray 12-cup muffin pan with cooking spray. Bring cranberries and orange juice to a simmer in small saucepan over medium heat. Remove from heat; let stand 15 minutes. Drain off excess liquid; set aside.

2. Sift together flour, baking powder, and salt into medium bowl. Set aside. Whisk 6 Tbs. water into flaxseed meal in small bowl. Set aside.

3. Cream margarine, sugar crystals, and orange zest with electric mixer
2 minutes, or until fluffy. Beat in flaxseed mixture. Fold one-third of flour mixture into margarine mixture. Stir in 1/4 cup soymilk. Repeat, ending with flour mixture. Fold in cranberries.

4. Divide batter evenly among prepared muffin cups; sprinkle with sugar crystals. Bake 25 to 30 minutes, or until tops are golden brown. Cool in muffin pan set on wire rack. Dust with confectioners’ sugar, if using.

May/June 2010 p.70

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This recipe dirtied almost every utensil/bowl I had in my kitchen! The muffins tasted o.k. I prefer muffins that are more cake-like in texture. These were dense and and doughy once I added soy spread to them when warm. The steps of preparation was not worth the taste pay-off in the end. Of all the cooking methods, baking is my favorite but the steps involve here I question in today's fast-paced lifestyle. I don't have the staff or culinary students that Vegetarian Times has so I encourage them to create "simple" recipes that reflect today's life-style.

Brenda Wash - 2013-08-28 17:42:33