Vegan Orange Cranberry Muffins

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Vegan Orange Cranberry Muffins
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59 responses

  1. cleanspirit
    December 25, 2012

    Will any kind of juice do instead of orange juice? I have pineapple juice… I’m going to try that.

    • Madhuram
      December 25, 2012

      Cranberry and orange is the usual combination. But if you want to try pineapple, give it a shot and let us know how it turns out because I have not tried it myself.

  2. Siri
    February 5, 2013

    Dear Madhuram,
    Fantastic recipes and an easy to manuever website! Been a regular here, mostly to ogle :)
    I tried this one out yesterday and it turned out soggy at the bottom at the end of 24 minutes in the oven. When I did the toothpick test nothing stuck. But when I brought it out it wasnt solidified at the bottom. 30 mins outside and it was. What I did differently was that I halved the measurements to bake only 6 muffins since I wasnt sure how the sourness of the cranberry would turn out. Would you be able to tell me what could have gone wrong?
    Thanks,
    Siri

    • Madhuram
      February 5, 2013

      Thanks Siri. Regarding the recipe, halving the recipe should not be a problem as long as you didn’t forget to halve the liquid ingredients too. The muffins should not take more than 20-22 minutes to bake. Did you preheat the oven/enough? I’m guessing that the oven was not hot enough. My another guess is that maybe you didn’t toss the fruit with little flour before adding it to the batter, so all the cranberries settled at the bottom of the muffins making it soggy. I know that I didn’t mention it in the recipe about tossing the fruit with flour because I myself did’nt know it then. But my muffins did turn out good even without doing it.

      • Siri
        February 5, 2013

        I did halve the liquid ingredients as well, very carefully :)
        And no, my cranberry bits did not stick to the bottom even though I did not flour-toss it. The oven was preheated till it was up to that temperature (I am not sure what you mean by enough but I wait for the 350F to be reached i.e. light indicator goes off). Could be the oven but not very sure of that because my banana/nut/plain vanilla muffins come out alright.

      • Madhuram
        February 5, 2013

        I don’t have a preheat option in my oven, so I usually heat it for about 15 minutes and that’s what I meant my heating enough. I really don’t know what could have gone wrong, Siri.

  3. Srividya
    February 10, 2013

    Are you supposed to add salt to this recipe? I thought that was required if one used baking powder? I am just guessing. I am not much of a baker but like to try out different recipes. I love your website. Have it bookmarked! Thank you so much.

    • Madhuram
      February 11, 2013

      I think about 1/4 teaspoon of salt should be fine.

  4. Laura
    April 20, 2013

    Tried this recipe. I omitted the pecans and used fresh frozen cranberries. They turned out very well.

    • Madhuram
      April 22, 2013

      Thanks Laura.

  5. Jinal Thacker
    June 28, 2013

    Hi,

    I have a couple of questions.
    Why do we need flax seed powder?
    Can I use the regular sugar instead of brown sugar?

    Thanks,
    Jinal

    • Madhuram
      June 28, 2013

      Flax seed powder is the substitute for the eggs in the original recipe. Yes, you can use regular sugar.

      • Jinal Thacker
        July 1, 2013

        In blueberry muffins recipe, apple cider vinegar was used to replace eggs. Can I use it with this recipe in stead of flax seed powder?

      • Madhuram
        July 1, 2013

        Yes you can try that too Jinal.

  6. The Harried Hamptons
    October 16, 2013

    I didn’t use flaxseed, nor eggs so lets see what happens. A note regarding the flaxseed would have been helpful :-(

  7. Kay
    April 5, 2014

    I baked these today and they are great! The only change I made was to use dried whole cranberries. I let them sit accidentally in the liquid ingredients for about 30 minutes and they plumped up. I was afraid that dried cranberries would be too dry but I think the soaking helped to prevent that. I’ve tried several of these muffin recipes and they have all been incredibly good! Thanks and post more.

    • Madhuram
      April 6, 2014

      You’re welcome Kay. I’m happy to know that you have tried a couple of muffins recipes and liked them all.

  8. Karen
    April 17, 2014

    I would love to make these muffins for a group of 15 but my time is quite limited. I was wondering if I could make the batter the night before and put them in the oven the following morning?
    Thank you for your time :)

    • Madhuram
      April 23, 2014

      I think it should work Karen.

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