Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla exract ties it all together.
2 cups orange juice freshly squeezed and unfiltered from about 4 medium size oranges
¾ cup + 2 Tablespoons sugar
½ cup olive oil
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour
1 ¼ cup whole wheat flour
1 teaspoon baking powder
¾ teaspoon non-aluminum baking soda
¾ cup dried cranberries
Preheat oven to 325F (163C). In a medium mixing bowl, whisk together the orange juice, sugar, olive oil, lemon juice, lemon zest, vanilla extract and salt.
In a large mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder and baking soda.
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the dried cranberries.
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.
Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes 6 to 8 muffins or 1 loaf of Vegan Orange Cranberry Muffins.