Monday, 19 March 2018

Orange Cranberry Muffins | Wholegrain and Vegan Orange Cranberry Muffins




We always looked forward to trying out new recipes on weekends. The kids love to assist in baking and there is always so much fun in baking together. This weekend we baked Orange cranberry muffins.  The muffins are vegan and packed with the goodness of whole wheat flour, oranges, walnuts, and cranberries.


While the muffins were baking, we kept food for the doves that wait for their share of millets in the Magnolia Tree. 



It is getting hotter and birds have been flocking the bird bath. Later in the day, we spotted a garden lizard drinking from the bird bath.


The Muffins were ready in 18 minutes and came soft and delicious. These are ideal for breakfast, for school tiffin, picnics and with tea. Orange cranberry muffins are soft, moist and flavourful. These are  guilt-free. You wouldn't mind eating an extra muffin.
 This recipe makes 14 medium size muffins. I baked them in silicone moulds.


Orange Cranberry Muffins – Wholegrain and Vegan

Muffins

Ingredients

  • 2 ¼ cups whole wheat flour
  • 1 cup unrefined sugar
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup dried cranberries
  • ½ cup oil
  • 1 ½ cups orange juice (fresh)
  • 1 teaspoon vanilla extract
  • ¼ cup toasted and chopped walnuts

Glaze

  • ½ cup icing sugar
  • 1 tablespoon orange juice

Instructions

  1. Preheat oven to 200 degrees C. Grease one standard size muffin pan or prepare silicone moulds.
  2. Whisk together first six ingredients in a large bowl.
  3. In another bowl take oil, orange juice, and vanilla extract. Mix well.
  4. Add dry ingredients to wet ingredients and mix until well combined. Add more orange juice if the batter feels too thick or dry. Do not over mix.
  5. Stir in cranberries and walnuts.
  6. Pour into the prepared pan.
  7. Bake for 18-20 minutes. Or until the muffins are well risen and browned around the edges.
  8. Transfer to the rack to cool.
  9. Mix the ingredients for glaze. It should be thick.
  10. Take glaze in a piping bag and drizzle over the muffins.


8 comments:

  1. These look really delicious Namita. Winter is just a stones throw away here in Tasmania and this morning it's almost 10am and I am sitting here with a hot water bottle and both dogs are covered over with blankets it is that cold. Pretty soon Brunhilda will be woken up for the next 5 - 6 months and I will be baking up a storm. I am going to bake a batch of these up for my class. Thank you for the excellent recipe :)

    ReplyDelete
    Replies
    1. Thank You Fran. It is always a pleasure to hear from you :)

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  2. Hi Namita, Tried these muffins today. They came out soo good. Little on the sweeter side but taste amazing. Well risen and not dense for whole wheat four.
    Thankyou for the recipe! your blog is amazing.. will try out more.. in love with all your nature shots :)

    ReplyDelete
    Replies
    1. Hello Lavanya, It was a plesure to hear from you. Thanks for trying my recipes and leaving a comment here. Looking forward to more feedback from you!

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  3. Hi, would love to try out many of the recipes.Can u plz give the measurement of the cups you use.240ml or 250? Thanks

    ReplyDelete
    Replies
    1. I use the 240 ml cup. Happy Baking!

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