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I’m writing this post in whisper-mode. That has nothing to do with Mr Gnoe sleeping late this Saturday morning. I’m just embarrassed to confess that with the dawn of February, I still had some ‘fresh’ cranberries left over from… Christmas. Oops!

So I felt a jolt when I stumbled upon the cranberry muffins Uniflame had baked. Just perfect! Except.. they weren’t vegan. But now that I’ve been ExtraVeganza for more than a year, it’s about time I took on a challenging recipe to veganize. So I went back to the original Dutch recipe on Yummy in my Tummy and got to work.

What do you know? I was done in a jiffy! :) [drumroll..] Here’s the result!

Vegan cranberry muffins

These muffins are awesome! Light, sweet -but not too much- and with a sour ‘pang’ each time you bite a cranberry. So I’m MEGA proud of myself — and future veganizing projects seem less daunting! #happy :)

Now I’m rather eager to share the recipe with you all!

Vegan cranberry muffins

Makes about 16 cakes.

Ingredients

  • 150 gr fresh cranberries (washed)
  • 265 gr all purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 160 gr demerara sugar (cane) sugar
  • 240 ml (1 cup) vanilla soy milk
  • 60 ml (1/4 cup) soy yoghurt
  • 85 gr vegan butter or margarine (I use Provamel Bio Soya Cook & Spread)*
  • zest of 1 organic orange
  • pinch of salt
  • optional: powdered (confectioners) sugar

Preparation

  1. Preheat oven to 200 °C ().
  2. Grease a muffin tin or fill either silicon or disposable cupcake liners.
  3. In a large bowl combine flour, baking powder, sugar, salt and cinnamon. Whisk well.
  4. Add orange zest.
  5. Melt the butter.
  6. Combine the soy milk and yoghurt in another bowl or measuring cup, add the melted butter and stir well.
  7. Add the wet to the dry mixture and stir with a wooden spoon until batter is just mixed.
  8. Spoon batter in muffin pan/cupcake liners. (You can also use a piping bag or sturdy plastic bag with a corner cut of but I find this too much trouble.)
  9. Bake the muffins about 20 minutes in the oven; they should be golden and when you pierce them with a skewer it should come out dry.
    Mine took 23 minutes but it depends on your oven.
  10. Let the cakes cool down in the tin for 5 minutes, then take them out and let cool further on a rack.
  11. If you wish you can sprinkle the muffins with powdered sugar after they have cooled down completely. I didn’t find this necessary taste wise.

Enjoy! :)

The whole batch of cranberry muffins cooling down

Can you freeze these muffins?
Although these muffins are best eaten on the same or next day, they stay pretty good for a while longer. It’s just that the top gets a little sticky after two days, but you can hide fix this with a sprinkling of powdered sugar.
After freezing they still taste very good, but again the top gets sticky and the texture less fluffy: a little drier and more compact. So they’re fine, but not their original awesomeness. ;)

With all the exclamation marks in this post I guess I left the quiet-modus very quickly. :) Well, that just shows you my enthusiasm about these muffins! So I hope you’ll be trying them someday too. :)

Now Mr Gnoe has woken up and it’s time to get the day started — maybe do some more baking this weekend? ;)

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Part of the February Sweet Luv event on Zesty Palette

'Sweet Luv' event button

& Zesty Palette’s ongoing Bake Fest #4 hosted by Tomato Blues

Bake Fest button

* I’m not a shareholder of Provamel! ;) I’ve just had great experience with their products. You can use any plant-based butter but if it’s got vitamin D3 added (which it often does), it’s not vegan!

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