A quick and easy vegan muffin recipe that highlights orange juice and cranberries, and made with the neat egg.
Bake yourself a fruity selection of neat egg-made mini muffins, filled with orange zest and whole cranberries inside. Each muffin is just the right size for a snack or to serve as a delicious vegan dessert. Add in as many cranberries as you want to increase the flavor of the muffins, pair with other fruits, and top with vegan whipped cream for an all-encompassing treat.
Serving Size: 12 Muffins
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 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 375F. 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.
In separate bowl, whisk neat egg with water until blended, then 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.
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