How to make it

  • 1. Preheat the oven at 375F. Grease or line a muffin tin with paper liners.
  • 2. In a large bowl mix together the dry ingredients and keep it aside.
  • 3. prepare egg replacer separately
  • 4. Measure orange juice in a liquid measuring mug, add water. To this also add the egg replacer, orange zest and stir together well.
  • 5. Pour all liquid ingredients to the flour mixture and mix until just moistened. Fold in the cranberries too. Do not overmix.
  • 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.
  • 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.

Reviews & Comments 1

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  • apewheel 8 years ago
    Thank you. I made this yesterday. It was very good! I made it as a bread so it had to be cooked for 55 minutes. It wasn't overly sweet, which is nice. I used 3/4 brown sugar. If you want it more sweet, you could add some brown rice syrup or agave to the liquid mix. I used 2 real eggs because I had a few to use up, but I will use flax next time. I also might add some cinnamon, vanilla & cloves for some added spice. I used APF but next time I will try 1-1/2 whole wheat pastry flour & 1/2 cup whole wheat flour to see how that comes out. I have some dried apricots that I will chop and add instead of the nuts for a lighter version. I think this is a great simple recipe that can be baked "as is" or easily adjusted to personal tastes.
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