Whole-Grain Vegan Cranberry-Nut Muffins
Whole-Grain Vegan Cranberry-Nut Muffins
(12)
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| dairy free, whole grain, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 12 muffins |
Ingredients
- 2 1/4 cups King Arthur White Whole Wheat Flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup dried cranberries
- 1/2 cup diced walnuts or pecans, optional
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8)
Directions
1) Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
2) Whisk together all the dry ingredients, including the cranberries and nuts.
3) In a separate bowl, whisk together the vanilla, vegetable oil, and tomato juice.
4) Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened.
5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.
6) Sprinkle the tops with coarse white sparkling sugar, if desired.
7) Bake the muffins for 18 to 20 minutes, until they've domed nicely and they're lightly browned around the edges.
8) Remove the muffins from the oven, and transfer them to a rack to cool.
Yield: 12 muffins.
Reviews
02/11/2012- I enjoyed being able to make a vegan recipe that really tasted good.I like making things without butter and eggs because of the cholesterol issues. I wondered about the calorie count, and the consultant suggested I go to sparkrecipes.com to check. I found that as written, the muffins were 298.5 cal each. I made them as minis for a meeting, which brought the calories down to 75/muffin.
- 01/20/2012
- These muffins are fabulous! I'm always looking for something healthy to feed my 2 yr old grandson with dairy, egg, and nut allergies. (of course I didn't put the optional nuts in them). We all love these. I make a lot of different muffins and had never considered tomato juice. It's genius! They taste nothing like tomatoes yet on the healthy scale with whole wheat, cranberries, and tomato they are a hit. Thank you!
- 11/27/2011
- I would give these another star if I could--they are great! I was looking for a muffin I could make with what I had on hand; well, for liquid I found a bottle of that super healthy tomato-veggie juice in the fridge (meant for after-workout), and used that, with misgivings, along with the last of the orange-flavored dried cranberries. These muffins were terrific, tender, amazingly well-risen for a whole wheat muffin, with a very tasty, almost crisp, crust--none of your mooshy heavy vegan muffin-cakes here (though I am fond of some mooshy substantial vegan muffin-cakes I've made . . . .) I added extra cinnamon, just in case the flavor needed some help, and that was nice, too. To be fair, once my daughter knew there was tomato juice in them (the warm red-gold color made her ask), she decided they were weird and wouldn't eat any more. But my Tuesday morning class ladies raved and ate them up. Definitely a make-again.
- 11/24/2011
- These are good! I was doubtful (considering I don't care for tomato juice) but so far they've been well received. I made them because I'm lactose intolerant, and so is my sister and a friend. I also liked that they're easy to make.
- 11/23/2011
- Wow! These were fantastic! I used fresh cranberries and lots of walnuts. I was surprised that I really couldn't taste the V8 juice at all. Next, I'm going to make them with 1/2 V8 juice and 1/2 orange juice with a little orange zest.
- 11/20/2011
- I wanted to bake something for a brunch, but my friend is vegan and tries to avoid sugar, if possible, so I substituted 1 cup date sugar for the brown sugar. The batter was thicker, so the muffins looked more "rustic" than your picture, but they tasted great! My friend really liked them, but the best thing was, my husband (a non-vegan) liked them too. It's hard to find good vegan recipes, so I really appreciate this one! Thank you!
11/20/2011- Thanks for the vegan recipe. I have a daughter in law who eats vegan and I am lactose intolerant. This recipe meets both needs. It's too sweet for my taste, although my husband liked it. There's way too much salt since tomato juices are loaded with sodium. I made the muffins with low sodium v8 and left the salt out. My muffin tins overflowed and the batter burnt in my oven. It has possibilities and I will make again. However next time I will fill 14 muffin tins with same batter, drop amount of sugar by 1/4 and continue to use low sodium v8 and leave out salt.
- 11/17/2011
- 11/14/2011
- This recipe turned out great and used up the two small cans of V-8 juice that were lying around the refrigerator.
- 11/13/2011
- Can you make these gluten free by substituting the flour for gluten free flour?
We appreciate your interest in our gluten-free products and recipes. We hope you've had a chance to check out our GF baking pages online at www.kingarthurflour.com/glutenfree, where you'll find GF FAQS and many helpful GF baking tips. While we continue to perfect our GF mixes and create new GF recipes, we don't have the resources to create or test GF versions of every recipe on our Web site. However, we hope you'll find inspiration in those recipes, and use our tips to create GF versions of your favorites that both meet your needs, and suit your taste. Happy baking! Frank @ KAF.
