A quick and easy vegan muffin recipe that highlights orange juice and cranberries, and made with the neat egg.
1 tbsp neat egg
2 cups organic all-purpose flour
1/2 cup organic brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground cloves
2 tbsp water
2 tsp finely grated orange zest
1 cup orange juice
1/4 cup olive oil
1 tsp vanilla
1/2 cup frozen cranberries
Preheat oven 375 degrees. Lightly spray muffin tins with Preheat oven to 375°F. Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and ground cloves until well combined; set aside. spray.
In separate bowl, whisk Neat Egg™ with water until blended; whisk in orange zest, orange juice, olive oil and vanilla until blended. Stir into flour mixture just until moistened; fold in cranberries. Scoop evenly into muffin cups.
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely.
- Alternatively, substitute 1 tsp apple pie or pumpkin pie spice for cinnamon, ginger, nutmeg and cloves. If desired, use dried cranberries instead of frozen ones.