• Cake

  • Difficulty: Simple

  • © The Vegetarian Society

Cranberry and Orange Muffins

  • Serves Makes 12-15 muffins

Cranberry and Orange Muffins
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 225g cranberries,
  • coarsely chopped
  • 175g caster sugar
  • 350g self raising flour
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • 2 oranges
  • 135ml sunflower oil
  • 1tbsp Demerara sugar


  1. Preheat the oven to 190°C/gas mark 5. Line a 12 hole muffin tin with deep muffin cases.
  2. Place the cranberries in a shallow bowl and sprinkle with the sugar.
  3. Sieve the flour, baking powder and cinnamon into a mixing bowl. Zest the oranges and chop finely. Stir the zest into the flour.
  4. Juice the oranges and make up to 375ml with water.
  5. Mix the orange juice and oil into the flour and whisk together quickly.
  6. Fold in the cranberries and sugar and and juices that have been released. Spoon into the muffin cases (about 2/3 full). Sprinkle the top of each muffin with a little Demerara sugar and put into the oven immediately.
  7. Bake until well risen and golden, about 15-20 minutes. Remove from the tin and cool on a wire rack.

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