Our week began with frigid 5ºF temps and this golden sunrise, made eerie by the freezing fog...
∞∞∞∞∞∞∞∞∞∞∞
(©Susan Voisin & reprinted with permission; my changes in red italics)
Ingredients
~ 2/3 cup unsweetened dried cranberries* (if using sweetened, omit agave nectar & reduce sugar to 1/2 cup)
~ 1/2 cup hot water
~ 1 TBSP agave nectar (omit if using sweetened dried cranberries)
~ 1 cup whole wheat flour
~ 1 cup unbleached white flour (I use whole wheat pastry flour)
~ 1 TBSP ground flax seeds
~ 3/4 cup sugar (I use 1/2 cup of sucanat)
~ 1/2 TBSP egg replacer powder (Ener-G brand or homemade)
~ 1 teaspoon baking powder (I use reduced sodium)
~ 1 teaspoon baking soda
~ 1/2 teaspoon salt (I reduce to 1/4 tsp)
~ 1/2 cup orange juice (I use juice of zested orange + 2-3 mandarins)
~ 1/2 cup soy or rice milk (I use plain, unsweetened organic soy milk)
~ 1/3 cup unsweetened applesauce
~ 1 teaspoon vanilla
~ 1 teaspoon grated orange zest
~ 1/4 cup chopped walnuts (optional) (I use 'em!)
* I've also used regular frozen cranberries, thawed - halving the larger ones and soaking them in the hot water. They work just as well though you'll probably want to use the agave or increase the sugar.
Instructions
1. Put the cranberries in a bowl and pour the hot water and agave nectar over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
2. Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone muffin pan or silicone muffin liners (which is what I do).
3. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, plant-milk, applesauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just until all flour is moistened; don't over-stir. Gently fold in cranberries and nuts.
4. Spoon batter into prepared muffin cups (at least 3/4 full). Sprinkle tops with a little Demerara sugar, if desired. Bake for 12-16 minutes or until a toothpick inserted into the center of one muffin comes out clean.
5. Remove muffin pan to a wire rack. Cool for 5-10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.
As with most fat-free baked goods, the texture of these will benefit from being allowed to sit awhile. Overnight is in a covered (more or less!) container is best.
Preparation time: 15 minutes Cooking time: 15 minutes
Number of servings: 14-16
Nutritional information for the original recipe is posted on Susan's blog
∞∞∞∞∞∞∞∞∞∞
Muffins this festive deserve a festive beverage to accompany them...
