For the Holidays :: Vegan Cranberry-Orange Muffins

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.

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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

  1. Preheat the oven to 400F. Lightly grease a muffin tin.
  2. In a large mixing bowl, mix together the orange juice, canola oil, sugar, and vanilla.
  3. Sift in the flour, baking powder, baking soda, salt, and allspice. Mix until smooth – batter will be quite thick.
  4. 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.)
  5. 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?

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baked :: Vegan Cranberry-Orange Bread

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If you’re looking for a way to use up cranberries left over from Thanksgiving, I can’t recommend this quick bread highly enough. I made a loaf for company on Thanksgiving morning and it was gone in a flash. I still had enough cranberries in the fridge to make another loaf this morning.

This is my adaptation of a recipe from Veganomicon, which was most likely adapted from an old Fannie Farmer recipe. I used to make muffins quite similar to this, and this recipe could easily be made as muffins (with a much shorter baking time at a higher temp – 18-20 minutes at 400; I always dusted mine with powdered sugar once they were cool). I replaced the soy milk from the Veganomicon recipe with more orange juice, primarily because we had a guest with a nut allergy who also stays away from soy products (often made on equipment also used for nuts). I don’t eat soy either, except occasionally in tempeh form. Ordinarily I substitute almond milk for soy in all recipes, but this time I didn’t because of the nut allergy. I liked the extra orange-y flavor of using more oj instead, so I am going to make it this way from now on.

Vegan Cranberry-Orange Bread
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 325. Lightly grease a 9×5″ loaf pan.

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, and pour into prepared loaf pan. Bake for 1 hour. Let bread cool in loaf pan for about 15 minutes. Release onto cooling rack, turn right side up, let cool a bit more, then slice and eat.

(The original recipe calls for 1/2 C chopped walnuts, which I omitted because of the nut allergy. My kids also don’t care for nuts, but on today’s batch I added a few to one half of the loaf after I had poured the batter in.)

This is such an easy and delicious recipe – the only hard part is waiting for it to bake and cool!