The recipe for fresh cranberry muffin is easy and versatile. The cranberries can be fresh or frozen. Just use whatever you have on hand. In either case chop the cranberries into small pieces or for a bigger burst of cranberry flavour leave them whole.
This recipe uses a flax egg. For those of you who are new to vegan cooking flax eggs are a combination of flax meal and water. The mixture is allowed to set for 5 minutes until it gels. Once the mixture is thick the flax egg replaces a chicken egg one to one. Just mix 1 tbsp of flax meal and 2 1/2 tbsp of water thoroughly.
The recipe also calls for almond milk but it can be replaced with most nut milks, soy milk and even oat milk.
Cranberry muffins are great for lunch on a cold winter day or easy to grab for a quick breakfast. Serve with your favourite tea and jam or jelly.
Fresh Cranberry Muffins
1 1/4 cups flour
1 1/2 tsp baking powder
1 1/2 cup frozen cranberries
1 tsp salt
1/4 cup brown sugar
2 tbsp lemon zest
1 flax egg
1/2 cup almond milk
1/4 cup vegetable oil
Mix flour, salt, baking powder and cranberries together in one bowl.
In a separate bowl mix sugar,zest, milk and oil together. Gently fold in flax egg.
Fold wet ingredients into dry ingredients.
Put batter into silicone muffin cups.
Bake at 375 degrees for 30 – 32 minutes or until a toothpick inserted in the muffins comes out clean. Note: 32 minutes is for 6 muffins.
For another cranberry recipe try Cranberry Tarts.