I don’t really have a whole lot to say about these muffins. They were a spontaneous breakfast decision (I love morning baking) and came to being based on what I had in the fridge and pantry, in particular some fresh cranberries that were not going to last much longer as well as the dregs of a bottle of mango nectar. One thing I have learned though that it is important- if you are a coffee or tea drinker- have your caffeine prior to early morning baking. It is just too easy to mess up baking powder/soda quantities or forget ingredients when you are not awake, and with very dreadful results.
These came out really well, despite major alterations to Isa Chandra’s Vegan Brunch recipe for Cranberry Muffins:
1 1/2 cups flour (I used Bob’s Red Mill gluten free flour mix, and it came out great! But you can use all purpose or whole wheat pastry as well)
2/3 cup sugar (organic evaporated cane juice is good)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mango/apricot nectar (you can also use orange juice, which is what the original recipe called for)
zest of one lemon
2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup canola oil
1 1/2 cups fresh cranberries, chopped (chopping cranberries is a pain, you can pulse them a couple of time in a food processor or just chop them in small batches so they don’t roll all over the place)
Preheat the oven to 375 F and grease a 12 cup muffin tin
Whisk together the flour, sugar, baking soda and powder and the salt in a large bowl.
In a smaller bowl or large measuring cup, whisk the juice, oil and vanilla.
Make a well in the center of the dry ingredients and add the liquid. Mix halfway and then add the chopped cranberries. Incorporate everything in as few strokes as possible. Using small ladle or measuring cup fill the muffin tins- this batter is very wet. Bake for 25-ish minutes. Cool on pans for 5 minutes and then transfer to racks to cool completely.