Good morning! Since everything is still closed due to the extreme cold, I figured it would be a perfect time to bake a batch of muffins. Although I’m only egg free, I decided to make this recipe totally vegan for those of you who are. The egg is replaced by flax seed and butter with coconut oil. To make the muffins a little healthier, I used whole wheat flour instead of white and reduced the sugar to only 1/4 cup since the orange juice and cranberries have enough sweetness of their own. The recipe is also super simple and will be ready to go in the oven in only a few minutes.
1 Tbs ground flax seed
3 Tbs hot water
2 cups whole wheat pastry flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup melted coconut oil
3/4 cup orange juice
Zest of one orange
1 cup dried cranberries
In a small bowl, mix the flax seed and water to form an egg substitute and set aside. Preheat the oven to 400°F and grease a muffin tin or line it with muffin cups.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the “egg”, juice, oil, and zest. Add the wet ingredients to the dry and stir until everything is moistened, being careful not to over mix. Gently fold in the dried cranberries.
Fill each muffin cup 3/4 full with batter and bake for about 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean. Enjoy!