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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!
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.
- 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
- Preheat oven to 200 °C ().
- Grease a muffin tin or fill either silicon or disposable cupcake liners.
- In a large bowl combine flour, baking powder, sugar, salt and cinnamon. Whisk well.
- Add orange zest.
- Melt the butter.
- Combine the soy milk and yoghurt in another bowl or measuring cup, add the melted butter and stir well.
- Add the wet to the dry mixture and stir with a wooden spoon until batter is just mixed.
- 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.)
- 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.
- Let the cakes cool down in the tin for 5 minutes, then take them out and let cool further on a rack.
- 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.
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