One of the most popular posts on my blog is my recipe for Vegan Cranberry-Orange bread, my own extra-orangey adaptation of a Vegan with a Vengeance recipe, which itself was an adaptation of an old Fannie Farmer recipe. In that post, I mention that the recipe can be made as muffins as well. But I’d never made it as muffins myself until this past weekend, and I have to admit, it will be mighty tempting to make it this way from now on – muffins bake up so much more quickly than bread, meaning these babies go from “Hey, let’s make muffins!” to “Hey, I have muffins in my belly!” in a flash.
One of these days, I’m going to figure out what I need to do in order to make a recipe into a pdf that you can print off if you’d like. But for now, I’m just putting it here like this, old-school.
Vegan Cranberry-Orange Muffins
3/4 C orange juice
1/4 C canola oil
1 C sugar
1 t vanilla extract
2 C all-purpose flour
1 1/4 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t ground allspice
1 T grated orange zest
1 1/2 C fresh cranberries
- Preheat the oven to 400F. Lightly grease a muffin tin.
- In a large mixing bowl, mix together the orange juice, canola oil, sugar, and vanilla.
- Sift in the flour, baking powder, baking soda, salt, and allspice. Mix until smooth – batter will be quite thick.
- Fold in orange zest and cranberries. (Also, if you’d like to add walnuts or another add-in, now would be the time to do that.)
- Scoop batter into muffin tin, filling the muffin cups 2/3-full. Bake for 16-18 minutes, until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool in tin for about 5 minutes (that’s the hard part). Release onto cooling rack. Enjoy!
These are sooo good, and such a quick and easy way to use up leftover cranberries. Pretty soon, I’m going to try making a paleo version, and if those go well, I’ll be posting that recipe here too.
Cranberries are so festive and delicious, I like to use them as much as possible during this season. How about you? Do you have a favorite way of using cranberries, other than in cranberry sauce?
earthchicknits 
You posted this recipe a couple of years ago and I was so happy to see it! My vegetarian kids were coming home for the holidays, they are not vegan, but my daughter developed a nut and dairy allergy several years ago. This put a big dent into what I knew how to cook for her, especially when it came to holiday goodies. The first time I made these it was a test to see if the bread would be holiday worthy. It was! I ordered some pans to bake tiny, one serving bundt cakes for another recipe and that is what I did with the orange cranberry bread batter. They turned out very well, these little cakes were so pretty with the orange zest showing and the cranberries looking like little jewels. I will be baking them again this year, they were such a hit! Thanks so much for sharing your recipe.
awesome! I needed this really bad 😀 just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
so glad I found your blog & Happy to connect with you 🙂