{"id":134710,"date":"2010-01-04T07:49:58","date_gmt":"2010-01-04T11:49:58","guid":{"rendered":"http:\/\/www.egglesscooking.com\/?p=1685"},"modified":"2010-01-04T07:49:58","modified_gmt":"2010-01-04T11:49:58","slug":"vegan-orange-cranberry-muffins","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/134710","title":{"rendered":"Vegan Orange-Cranberry Muffins"},"content":{"rendered":"<p class=\"first-child \"><center><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Vegan Orange Cranberry Muffins\" src=\"http:\/\/www.EgglessCooking.com\/images\/muffins\/orange-cranberry-muffins.jpg\" title=\"Vegan Orange Cranberry Muffins\" width=\"500\" height=\"343\" \/><\/p>\n<p><\/center><\/p>\n<p><span title=\"I\" class=\"cap\"><span>I<\/span><\/span> have used a lot of dried cranberries while baking but am picky about the fresh ones.  So far I have tried only one recipe using fresh cranberries.  It is this <strong><a href=\"http:\/\/www.egglesscooking.com\/2009\/01\/03\/eggless-cranberry-bars\/\">cranberry bars<\/a><\/strong> recipe from the Joy of Baking website.  Although it did come out well and tasted good, somehow I did not develop a liking for this beautiful red fruit.  I think part of the reason is my quirky food likings.  I usually don&#8217;t like sweet and sour or sweet and spicy together.  A dish has to be either fully sweet or fully spicy.  So its obvious that I do not like the combination of tart cranberries and sweet in baked goods.  Anyhow I decided to give it a shot once again this cranberry season.<\/p>\n<p><span id=\"more-1685\"><br \/>\n<span style=\"float:left;\"><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"pub-8580655884330693\";\n\/* 300x250, created 12\/11\/09 *\/\ngoogle_ad_slot = \"3194220409\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/span><\/span><\/p>\n<p><p>Lately I have been seeing a lot of Indianized cranberry recipes.  <strong><a href=\"http:\/\/cilantro-cilantro.blogspot.com\/2009\/01\/cranberry-rice.html\" >Cranberry rice<\/a><\/strong>, <strong><a href=\"http:\/\/cilantro-cilantro.blogspot.com\/2009\/01\/cranberry-thokkupachadi.html\" >cranberry pickle<\/a><\/strong>, <strong><a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2009\/01\/06\/cranberry-dal\/\" >cranberry dal<\/a><\/strong>, etc. just to mention a few.  So I decided to try at least that if at all not baking with cranberries.  Recently I also got hooked to the Taste of Home website.  I have got a baking book published by that magazine and am a fan for those recipes.  I have had a 100% success rate with those recipes.  I don&#8217;t know what stopped me from visiting their website all these days.  A couple of days back I borrowed a Taste of Home Cookies book from the library.  It has 623 recipes and I was so tempted to get one for myself.  That&#8217;s when I decided to check out their website to see if they have free recipes online and I was overjoyed to find the same.  I looked for some cranberry recipes in there and bookmarked this <strong><a href=\"http:\/\/www.tasteofhome.com\/Recipes\/Cranberry-Nut-Muffins\" >cranberry muffins<\/a><\/strong> recipe.  It was a simple straight forward recipe and the egg substitution was easy too.  I decided to use flax seed meal as the egg substitute like I used for the <strong><a href=\"http:\/\/www.egglesscooking.com\/2008\/11\/14\/vegan-cranberry-nut-bread\/\">vegan cranberry quick bread<\/a><\/strong> recipe and it turned out great.<\/p>\n<p>For the past couple of months I have been incorporating a lot of whole grains and whole grain flours while baking.  So I decided to used plain all purpose flour this time.  Partly the reason being, my phobia for cranberries.  Since I was not sure if I would like cranberries I didn&#8217;t want to use whole wheat flour and mess it up further.  Surprisingly these <strong>cranberry muffins<\/strong> did not fail me.  It tasted pretty good with mild sweetness, occasional tartness from the cranberries here and there and a nice crunch from the pecans.  I would definitely try this recipe again but would increase the quantity of sugar a little bit.<\/p>\n<div class=\"cb\">\n<div class=\"bt\">\n<div><\/div>\n<\/div>\n<div class=\"i1\">\n<div class=\"i2\">\n<div class=\"i3\">\n<p>\n<span style=\"float:right\">Note: There is a print link embedded within this post, please visit this post to print it.<\/span><\/p>\n<h1>Vegan Cranberry Muffins<\/h1>\n<h2>Dry Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>All Purpose Flour<\/span><span class='qtyright'> 2 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Brown Sugar<\/span><span class='qtyright'> 3\/4th to 1 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Baking Powder<\/span><span class='qtyright'> 2 teaspoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Pecans, chopped<\/span><span class='qtyright'> 1 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><h2>Wet Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Canola Oil<\/span><span class='qtyright'> 1\/3 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Orange Juice, freshly squeezed<\/span><span class='qtyright'> 2\/3 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Flax Seed Powder<\/span><span class='qtyright'> 2 teaspoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Water<\/span><span class='qtyright'> 1\/2 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Orange Zest<\/span><span class='qtyright'> from 1 orange<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Fresh Cranberries, coarsely chopped<\/span><span class='qtyright'> 1 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><strong>Yield:<\/strong> A dozen <strong>cranberry muffins<\/strong>.<\/p>\n<h2>Procedure:<\/h2>\n<p>1. Preheat the oven at 375F\/190C.  Grease or line a muffin tin with paper liners.<\/p>\n<p>2. In a large bowl mix together the dry ingredients and keep it aside.<\/p>\n<p>3. In a blender\/food processor blend together the flax seed powder and water until its nice and frothy.<\/p>\n<p>4. Measure orange juice in a liquid measuring mug, add water until you reach 1 cup measure in the mug.  To this also add the flax seed mixture, orange zest and stir together well.<\/p>\n<p>5. Pour the liquid ingredients to the flour mixture and mix until just moistened.  Fold in the cranberries too.  Do not overmix.<\/p>\n<p>6. Spoon in the batter in the greased muffin tins.  Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.  <\/p>\n<p>7. Move the muffin tin to a cooling rack and let it cool for just 5 minutes.  Then remove the muffins from the pan and cool it completely on a wire rack.<\/p>\n<h2>My Notes:<\/h2>\n<p>1. The quantity of sugar mentioned in the original recipe was 3\/4th cup and I used the same, but felt that the muffins could have been a little more sweet.  So you can increase the quantity to 1 cup.<\/p>\n<p>2. I always prefer freshly squeezed orange juice in baking recipes.  I have found out in my experience that the store bought orange juice is slightly bitter and the bitterness reflects in the baked goods too.<\/p>\n<p>3. If you wish to use frozen cranberries, do not thaw it.  Use it directly from the freezer otherwise the berries will start bleeding turning the batter red.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"bb\">\n<div><\/div>\n<\/div>\n<\/div>\n<p><a class=\"a2a_dd addtoany_share_save\" href=\"http:\/\/www.addtoany.com\/share_save?linkurl=http%3A%2F%2Fwww.egglesscooking.com%2F2010%2F01%2F04%2Fvegan-orange-cranberry-muffins%2F&amp;linkname=Vegan%20Orange-Cranberry%20Muffins\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.egglesscooking.com\/wp-content\/plugins\/add-to-any\/share_save_120_16.png\" width=\"120\" height=\"16\" alt=\"Share\/Bookmark\"\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have used a lot of dried cranberries while baking but am picky about the fresh ones. So far I have tried only one recipe using fresh cranberries. It is this cranberry bars recipe from the Joy of Baking website. Although it did come out well and tasted good, somehow I did not develop a [&hellip;]<\/p>\n","protected":false},"author":127,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-134710","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/134710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/127"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=134710"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/134710\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=134710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=134710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=134710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}