These moist muffins have a good dose of orange flavour and delicious pockets of fresh cranberry. What could be better than a combination of sweet muffin and tart berry? I don’t know!
Orange Cranberry Muffins
1/2 cup unsweetened almond milk (or soy…)
1 tsp. apple cider vinegar
2 cups flour (I used half all-purpose whole wheat and half all-purpose regular)
1 1/2 tbsp baking powder
1/2 tsp. baking soda
3/4 cup fresh cranberries
3 tbsp. unsweetened applesauce
3 tbsp. canola or other light tasting oil
1/2 tsp. pure vanilla extract
1 cup sugar
1/4 cup freshly squeezed orange juice (zest the orange first!)
1 tbsp. orange zest
Whisk together the almond milk and apple cider vinegar in a small bowl and set aside to thicken.
In a large bowl, combine flour, baking powder, and baking soda. Stir in the fresh cranberries.
In a smaller bowl, combine the applesauce, oil, vanilla, orange juice, orange zest, thickened milk, and sugar. Pour this mixture into the dry ingredients, and stir until just combined. Pour into lined or greased muffin tins (don’t be afraid to fill a little bit past 3/4 full!), and bake at 350F until the tops are lightly browned and a toothpick inserted into the centre comes out clean, about 15-20 minutes. Makes 12 regular sized muffins. Delicious!