Vegan Recipes - Breads

Cranberry Orange Muffins

By Cathe Olson

Cranberry Orange Muffins

These tangy, eggless muffins are made with flaxseeds which supply omega-3 essential fatty acids.

Ingredients

1 cup orange juice 1 tablespoon grated orange peel
3 tablespoons honey, brown rice syrup, agave nectar, or maple syrup
1 cup dried cranberries
1/4 cup oil
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons flaxseeds, ground

Directions:
Preheat oven to 375°F. Oil muffin tins. Place juice, grated orange peel, sweetener, and cranberries in small saucepan over medium-low heat. Heat until steam begins to rise. Remove from heat. Stir in oil.

In separate bowl, sift flours, baking powder, baking soda, and sea salt together. Stir in ground flaxseeds. Mix cranberry mixture into flour mixture. Stir just until combined. Pour batter into prepared muffin tins. Bake 18 to 20 minutes, or until tester inserted in center comes out dry.

Makes 1 dozen
Note: Use a coffee grinder, seed grinder, or blender to grind the flaxseeds.

Recipe from The Vegetarian Mother's Cookbook copyright © 2005.

Cathe is a freelance writer and the author of Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will LoveSimply Natural Baby Food and The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families. She has studied vegetarian, macrobiotic, and whole foods nutrition and cookery. Cathe cooked at natural foods restaurants and delis in the San Francisco Bay and Central Coast areas of California before settling down with her husband Gary to raise a family. She works at home while caring for her daughters Aimie and Emily. Read Cathe's blog

Submit a Recipe

Sponsors: