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VEGAN CRANBERRY & ORANGE MUFFINS

These light, flavourful muffins are topped with a sharp, sweet swirl of cranberry sauce and a slightly crunchy streusel topping. Perfect for a weekend breakfast treat (preferably eaten in bed, during a lie in) or an afternoon snack with a cup of tea.


I love that red juicy cranberry sauce peaking out the streusel topping. So inviting!


INGREDIENTS
DRY INGREDIENTS

  • 320 g self-raising flour (or plain flour with 2 tsp baking powder)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • Zest of 1 medium orange
  • A small pinch of salt
WET INGREDIENTS
  • 120 ml unsweetened dairy-free milk
  • 80 ml orange juice
  • 8 tbsp unsweetened soy yoghurt
  • 160 ml maple syrup or agave nectar
  • 4 tbsp mild-flavoured vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
STREUSEL TOPPING
  • 4 tbsp leftover cranberry sauce
  • 4 tbsp rolled oats
  • 4 tbsp plain flour
  • 3 tbsp crushed pecans (or other nuts)
  • 2 tbsp brown sugar
  • 3 tbsp mild-flavoured vegetable oil

INSTRUCTIONS
  1. Preheat the oven to 180C / 350F and line a muffin tin with 12 muffin cases. 
  2. Stir the dry ingredients together in a large bowl. In a separate bowl or jug, mix the wet ingredients. Gently combine the wet and the dry until you have a smooth batter.
  3. Divide the mixture equally between the 12 muffin cases. 
  4. Dollop a teaspoon of cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.
  5. In a small bowl, combine the streusel topping ingredients (except the cranberry sauce) until you have a slightly dense, crumbly mixture. Top each muffin with a handful. 
  6. Bake for 25 minutes until golden brown. 
  7. Leave to cool for 10 minutes before enjoying! 
Recipe Adapted : CRANBERRY SAUCE MUFFINS WITH STREUSEL TOPPING @ wallflowerkitchen
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