Saturday, January 1, 2011

Vegan Cranberry-Orange Muffins- Bad Idea Saturday

C and I roshamboed for who got to be the DD last night, and I lost. You know what everyone loves? Hungover baking. I was gonna replace the egg in these simple and tasty muffins with ground flax seed and water, (1 tbs ground flax seed, 3 tbs water) but our food processor doesn't handle tiny amounts and I couldn't find the coffee grinder. Attempts to grind seeds by whacking them with a spoon proved ineffective. After using up my January quotient of expletives, I used egg as an egg substitute. Please try it properly and get back to me.

Makes 12.

Mix 1 cup white flour, 1/2 cup whole wheat flour, one teaspoon baking soda, and two teaspoons baking powder. (Seems like a lot of leavening, but then *you* won't be getting lifting power from the egg.) Add 1 and 1/2 cups fresh cranberries and pretty much the entire zest of one orange. Stir.

In another bowl, mix 1 cup sugar, 1 cup orange juice, 1 egg or 1/4 cup egg substitute, a dash of vanilla, and 1/2 cup vegetable oil. (I think the mention of 1/2 cup oil is a sign that the recipe used to contain butter.) Stir.

Mix the contents of the two bowls until all the dry ingredients are moist- and no further. Gluten should stay inside the flour particles when muffins are concerned. Measure into a muffin tin filled with those cute little papers. If you don't have cute little papers, the cranberries will stick to the pan something fierce. Of course, by the time they need washing, you'll have some muffins and orange juice in your stomach, and the world will not seem quite so unpleasant.

Bake at 375 degrees for twenty minutes, or until they pass the toothpick test. C said that they're better when they're a little bit burned, but C wanted to survive the morning.

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