Vegan Cranberry Muffins
These Vegan Cranberry Muffins are the perfect way to make use of fresh or frozen cranberries this winter.
Servings: 12 muffins
Calories: 139.51kcal
Ingredients
- 250 g self raising flour
- 150 g caster sugar
- 0.5 teaspoon cinnamon
- zest of an orange
- 120 g cranberries fresh or frozen
- 75 ml vegetable oil
- 175 ml soy milk
- 75 ml orange juice freshly squeezed
Instructions
- Pre-heat you oven to 200 C / 400 F / gas mark 6.
- Line a muffin tin with cases.
- In a large bowl sift the flour along with the caster sugar, cinnamon and orange zest.
- Add the cranberries and toss until they are coated in the flour.
- Pour in the oil, soy milk and orange juice.
- Fold the mixture carefully until the ingredients are just combined (don't over mix!)
- Divide the mixture between the 12 cases.
- Bake for 18 minutes or until golden on top and bouncy to the touch.
- Allow them to cool for just a few moments before removing from the tin and leaving to cool completely on a wire rack.
Nutrition
Calories: 139.51kcal | Carbohydrates: 30.06g | Protein: 3.02g | Fat: 0.66g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.09g | Sodium: 7.96mg | Potassium: 62.81mg | Fiber: 0.98g | Sugar: 13.91g | Vitamin A: 76.94IU | Vitamin C: 5.73mg | Calcium: 25.85mg | Iron: 0.3mg