If you’re a cranberry lover like I am, you, too, will revel with joy at the sight of these voluptuous golden muffins with a fluff of bright red berries on top and a confetti of cheery red bits of cranberries dotted throughout the batter.
The sweet-tart flavor blend is heavenly–that first bite will confirm that. But don’t take my word for it–bake up a batch of these little sweeties and I’ll bet you’ll find these muffins just as irresistible as I do.
They’re ideal breakfast treats with their hearty base of rolled oats and delicate sweetness. To create a crunchy texture, add 1/2 cup of chopped walnuts, pecans, or hazelnuts.
For an appealing holiday Brunch, I like to make the Cranberry Muffins along with another muffin variety. I can make them in advance and tuck them into the freezer. About 20 minutes before serving, I take them out of the freezer and put them on a parchment-lined baking sheet. Then, I tuck them into a preheated 375-degree F. oven and in 20 minutes they’ll start to fill the kitchen with crazy-tempting aromas.
I always include a colorful fruit salad with chopped apples, pears, Fuyu persimmons, navel oranges, strawberries (if they look plump and fresh) and pomegrante seeds. If I can find some beautiful red or black grapes, those add a wonderful touch of color and rich sweetness.
Vegan sausages, either homemade or prepared, always make a tasty and very satisfying addition to a festive holiday Brunch. And the finishing touch can be a steaming cup of herbal tea, coffee, or hot chocolate.
This recipe makes a dozen muffins, but could easily make two recipients happy with a wrapped box of half-dozen each. To spread the joy even further, follow the suggestion below to create four dozen adorable little mini muffins and package them in small gift boxes tied with holiday ribbons.
Yield: 12 muffins
1 1/4 cups soymilk
1 tablespoon apple cider vinegar, rice vinegar, or distilled vinegar
2 1/3 cups fresh cranberries, divided
3/4 cup plus 1 tablespoon organic sugar, divided
2 cups whole wheat pastry flour
1 1/4 cups wheat bran
1/2 cup old fashioned rolled oats
1/2 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mashed ripe banana
3 tablespoons organic canola oil
3 tablespoons maple syrup
1/2 teaspoon vanilla
- Preheat the oven to 400 degrees F. and line two 6-section muffin pans with paper baking cups or use an ungreased 12-section silicone muffin pan. Put the muffin pans on a large rimmed baking sheet.
- Pour the soymilk into a medium bowl and add the vinegar. Stir well and set aside to sour.
- Coarsely chop the cranberries in the food processor. Remove 1/3 cup of the cranberries to a small bowl and stir in 1 tablespoon of the sugar. Set aside for the topping. Transfer the remaining 2 cups of cranberries to a large bowl and add the remaining 3/4 cups sugar.
- Add the flour, wheat bran, rolled oats, raisins, baking powder, cinnamon, cardamom, salt, and baking soda to the bowl and stir well.
- Stir the bananas, canola oil, maple syrup, and vanilla into the soured soymilk and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly to form a thick batter.
- Spoon the batter into the prepared muffin pans, filling each section to the brim. Place a dollop of the reserved cranberry topping onto the center of each muffin and bake for 28 to 33 minutes or until a toothpick comes out clean. Cool the muffins 10 to 15 minutes before removing.
Because cranberries are so seasonal, you may consider substituting fresh apples, pears, peaches, nectarines, plums, apricots, or berries to enjoy this tasty recipe year round.
Turn your one-dozen muffins into four dozen of the cutest little mini muffins you’ve ever seen by baking them in mini muffin pans. Baked in metal mini pans, the muffins will be done in 12 to 14 minutes. The silicone mini muffin pans make slightly larger minis and will bake in 15 to 20 minutes.
To prepare well ahead of the holidays, put the baked mini muffins on metal or plastic dishes or trays and tuck them, uncovered, into the freezer. When completely frozen, transfer the muffins to a heavy-duty plastic bag and seal tightly. Frozen, the muffins will keep for 3 to 4 months. Be sure to defrost the muffins before packaging them for gift giving.