- Hands-on time:
- 8 mins. to 12 mins.
- Baking time:
- 18 mins. to 20 mins.
- Total time:
- 26 mins. to 32 mins.
- 12 muffins
Muffins without eggs, milk, or butter — what's the secret? Tomato juice, which adds the necessary acidity for leavening; nice, moist texture, and gorgeous burnt-orange color to these cranberry-nut muffins. And don't worry; they don't taste like tomatoes!
- 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)
- 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.
Tips from our bakers
- These muffins keep extremely well. Wrap individually; or set on a plate, and wrap loosely with plastic. They'll stay fresh and moist for up to a week.