MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Dessert Muffins
Categories: Muffins
Yield: 12 Muffins

1/3 c Vegetable oil
3/4 c Soy or rice milk -OR-
1/4 c Orange juice; plus:
1/2 c Milk
1 tb Water
1 3/4 c All-purpose flour
1/2 c Granulated sugar; divided
2 1/2 ts Baking powder
3/4 ts Salt
1 c Fresh cranberries;
- roughly chopped
2 ts Orange zest; grated

Total time: 30 minutes

Preheat oven to 400?F.

Oil a 12 cup muffin pan

In a large bowl, mix together the vegetable oil, soy milk, and water
with a wire whisk.

In a separate medium bowl, combine the flour, 1/4 cup sugar, baking
powder, and salt with a wire whisk.

Add the flour mixture to the vegetable oil mixture, and stir with a
rubber spatula until just combined. Do not over-mix.

Set aside.

In a small bowl, combine the cranberries, the remaining 1/4 cup sugar
and the orange zest, and fold the mixture into the batter.

Spoon the batter into the prepared muffin cups, filling each cup
2/3rds full.

Bake for 15 to 20 minutes, or until lightly browned and firm to the
touch.

Tips:

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!

Per muffin: 162 cal, 24 g carbs, 6 g fat (35% CFF), 229 mg sodium,
1 g fiber, 2 g protein, low Cholesterol

Recipe FROM: Vegan Baking Classics cookbook by Kelly Rudnicki

Recipe FROM: <https://web.archive.org/web/20180907080404/
http://www.savvyvegetarian.com/vegetarian-recipes/
cranberry-orange-dessert-muffins.php

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