Recipe by Shannon Holmes
Wow, these are good! A must for all of you that are cranberry orange muffin lovers. MMMM! The 9 hours includes the soak time of the cranberries.
- 2 navel oranges, zest of
- 2 navel oranges, juice of
- 1⁄2 cup dried cranberries
- 1⁄4 cup flour
- 1 1⁄2 tablespoons margarine
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 1 cup cranberry granola (I used Zoe's Cranberry and Currant Granola, or a flaked cranberry cereal)
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup oil
- 1⁄2 teaspoon vanilla
- 3⁄4 cup whole wheat pastry flour
- 3⁄4 cup unbleached all-purpose flour
- 1⁄3 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 tablespoons soymilk, to taste
Directions See How It's Made
- Soak the cranberries in the juice overnight, I added the zest to the jar also.
- (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
- Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
- Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
- In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
- Set aside for 5 minutes, or until cereal is softened.
- Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
- Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
- Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
- Divide the mixture to muffin cups evenly.
- Sprinkle the muffins evenly with the topping.
- Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
- Place on cooling rack, cover with a tea towel for 5 minutes.
- After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
- Cool completely, place in tupperware lined with a paper towel.
- Freeze after 1-2 days, wrapped in plastic wrap.
- Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.