Quick easy cranberry orange dessert muffins, sample recipe from Kelly Rudnicki's Vegan Baking Classics, a mainstream vegan classic dessert cookbook. That is quite a feat!
This mouth-watering vegan muffin recipe is a favorite holiday dessert recipe, most welcome at brunches.
Total prep & cook time: 30 min
Makes 1 Dozen Muffins
Nutrition Data Per Serving, 58g: 162 cal, 56 fat cal, 24g carb, 6g fat, 229mg sodium, 1g fiber, 2g protein, low Cholesterol. Estimated glycemic load 16
Although eggless and dairy free, this Cranberry Orange Muffin recipe is most definitely a dessert recipe - sweet, light, and delectable.
You could healthy up these muffins by substituting part whole grain flour, reducing the sugar, and using unbleached organic cane sugar, but it just wouldn't be the same!
Substitute defrosted frozen cranberries if fresh aren't available. Defrost the cranberries quickly by running them under hot water, and drain well. Do use an organic orange if possible!
The only changes we made to this muffin recipe: replace some of the soy milk with 1/4 cup of juice from the orange, and skip chopping the cranberries.
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