These muffins cost me $5.00 for the nuts and brown sugar. Scraped everything else together. Made 12.
Vegan muffins are easy to spot in the store because they are flat as a pancake on top. But they don’t have to be. A great baking trick I use solves this problem: heat oven 50 degrees hotter than what the recipe calls for. Put muffins in oven for 10 minutes at that higher setting, then decrease to the directed setting. Bake according to directions from that point on, and you will see that high domes suddenly form!
These are my favorite muffins to make at Thanksgiving.
(makes 12 regular-sized muffins)
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 2 tsps baking powder
- 1/4 tsp salt
- 1 cup fresh cranberries (chopped roughly)
- 2/3 cup orange juice
- 1/4 cup melted earth balance
- 1 tsp grated orange rind
- 3 Tbs vegetable oil or olive oil
- 1/2 tsp vanilla extract
- Egg substitute to equal one egg (I use 1 Tbs dissolved corn starch)
- cooking spray or olive oil to grease muffin pan
- a handful of nuts and dried cranberries to garnish the tops, (optional)
1) Preheat the oven to 400°F.
2) Grease a muffin pan, or line the pan with paper liners, and grease the liners. (To use my dome secret, preheat at 450, then put muffins in for 10 minutes, then reduce to 400 and continue. Watch them dome!)
3) Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk.
3) Stir in cranberries; make a well in center of mixture. Combine juice, earth balance, rind, vanilla, and egg-substitute. Stir until moist.
4) Spoon batter into 12 muffin cups coated with cooking spray. Bake for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.