Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Emily Wallner (silverbean), 08/09/03
Oatmeal Cranberry MuffinsIngredients (use vegan versions): 1 cup of all purpose flour
1 cup of oatmeal flour*
1 cup of soaked, dried cranberries, preferably sweetened
1/2 cup sugar
3 1/2 teaspoon baking powder
egg substitute to equal one egg
1/4 teaspoon salt (may be omitted)
3/4 cup soy or rice milk
1/3 cup neutral-tasting oil
a handful of sunflower seeds, chopped almonds, etc.
Directions:*To make oatmeal flour, whizz oatmeal in a food processor until finely ground
Pre-heat oven to 400 degrees F.
Combine dry ingredients in a medium-sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix.
Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling.
Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin.
Serves: 12
Preparation time: 15
Great muffins. I used 3T. applesauce as an egg substitute and they turned out very moist and wonderful. Thanks for this recipe.
Archived comment by: sunnyRN
these muffins are so Good!! I +2 the recipea and i loved it. my non-vegan family and guest LOVED them so much!! I had to do another two batches!! I think they taste best with honey on them. Thanx for the recipe!!
Archived comment by: these
Mighty tasty! I followed SunnyRNs recommendation and used 3T applesauce instead of the egg, and I used raisins instead of cranberries (I had em on hand), and I cut the sugar in half, and made a coffeecake pan of it. Came out delicious!
Archived comment by: fredx
