Baking

Orange and Cranberry Muffins | Eggless

Orange Cranberry Muffins-Slurpy platter

When life gives you oranges, you pair them with cranberries because they’re a match made in heaven. Moist, fluffy, festive and  bursting with zesty flavours, this recipe for orange and cranberry muffins is your best bet for a quick snack or even the kid’s snack box. Not to forget the pistachios and almonds that adorn the muffins, good enough to allure you to grab a bite. 

Orange Cranberry Muffins-Slurpy platter

This is the season of oranges and when you get them in abundance I believe in making the best use of it. I love eating oranges as is, cuz of how juicy they are are and it also means loading up on natural Vitamin C.

I honestly think Ornage is cranberry’s soulmate! it is its best friend. Oh! BTW, Both orange and cranberry are a potent combination to reduce heat in the body as well as prevent UTI (Urinary tract infection) respectively. So the Christmas season after the rich plum cake I thought cranberries deserve some love and should pair it up with oranges to have a happy dance.

Orange Cranberry Muffins-Slurpy platter

When I was looking at pinterest for some simple inspiration to bake this season, and especially to do with orange a lot of cranberry and orange recipes popped up. Since, I’ve made a lot of laoves in the past I thought, it was time to make some muffins. Aren’t they beautiful? Guess what? They’re made of whole wheat and I was really apprehensive that they’d be dense. Thankfully enough, they turned out to be just moist and perfect. If you are baking this for the first time and you aren’t sure about using wheat, you could definitely give it a shot with APF, but if you’ve got the hang of baking and you’re a moderate baker like me and know how to handle flours and consistency fairly well, you’re most welcome to try this.

Also, I was intending to use foxtail millet flour, but hell no, I was scared. I am determined to give it a try sooner or later.

These muffins are so festive, fluffy and packed with flavor. The orange zest and juice plus the flavours of cranberry are a match made in heaven! You could gulp it down with mulled wine and more desserts this season.

They’re so simple to make with just a few ingredients that could be your best breakfast on hurried mornings too. I used sweetened cranberries. You could use frozen or fresh depending on the availability in your region.

Orange Cranberry Muffins-Slurpy platter

Besides being tangy-tart and sweet, the texture of these cranberry orange muffins are super moist and just melt in the mouth. Although I haven’t used butter in this recipe, the fluffiness is intact.

These beauties are just warm out of the oven topped with roasted pistachios and almonds. You could even glaze them with orange juice and sugar. I like to keep mine a little less sweet since the cranberries are already a little on the sweeter side. You could use brown sugar too.

Orange Cranberry Muffins-Slurpy platter

Try these other eggless bakes:

[WHOLE WHEAT BANANA BREAD | NO REFINED SUGAR AND BUTTER]

[COFFEE CARAMEL CAKE WITH WALNUTS]

[EGGLESS CHRISTMAS FRUIT CAKE | PLUM CAKE] – THE STAR OF MY CHRISTMAS BAKES THIS SEASON!

Orange Cranberry Muffins-Slurpy platter
Orange and Cranberry Muffins | Eggless
These orange and cranberry muffins are so festive, fluffy and packed with flavor. Orange and cranberry are truly a match made in heaven. Made with whole wheat flour, these muffins are a hit with your kids and adults alike this season.
Orange Cranberry Muffins-Slurpy platter
Orange and Cranberry Muffins | Eggless
These orange and cranberry muffins are so festive, fluffy and packed with flavor. Orange and cranberry are truly a match made in heaven. Made with whole wheat flour, these muffins are a hit with your kids and adults alike this season.
Servings Prep Time
12Muffins 15Minutes
Cook Time
20-20Minutes
Servings Prep Time
12Muffins 15Minutes
Cook Time
20-20Minutes
Ingredients
Instructions
  1. To begin making the orange cranberry muffins, first sieve the whole wheat flour and keep it aside. Pre-heat the oven to 180 degree Celsius (350 Degree F).
  2. In another bowl add the yogurt, sugar and whisk until it dissolves. Now add the baking soda, baking powder and whisk again till you see bubbles. At this point, add the orange zest, juice, Cointreau and oil and give it a mix.
  3. Now add the chopped cranberries to this and the wheat flour. Fold and mix everything until it resembles a pancake batter consistency. If it is thick add a tbsp of oil/ milk (at room temperature).
  4. Line the muffin pans with liners and spoon the batter into it. Top it with pistachios and almonds.
  5. Bake these muffins at 180 Degree Celsius for 20-25 minutes until they rise, and start to get a golden brown hue. You'll know they are done when a toothpick inserted comes out clean.
Recipe Notes
  1. Temperatures may vary with different oven types. So keep an eye on the muffins after 15 minutes to ensure they dont burn.
  2. You can use brown sugar too instead of white sugar, but they'd look a little more darker.
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