Monday, May 8, 2017

Cranberry-Orange-Chia Muffin Recipe, Vegan, Whole Food, Delicious!

Cranberry-Orange-Chia Muffin Recipe

Back in the day when people arrived at your door with baked muffins (does that happen any more?) I remember replicating a delectable recipe for orange-date muffins that involved cutting up a whole orange-- skin and all-- and putting it in my blender with those dates that came in hard little blocks from the Co-op, and of course, sugar, eggs, raisins, and oil and probably milk.

I got a craving for that fruity, yummy muffin.  I wondered if such a recipe existed for a vegan, oil free muffin with similar ingredients and taste.  Well, I did find a similar yummy-looking muffin recipe from the Vegan Richa blog, and made a few adjustments to get some of the "old" longed-for texture and taste in the recipe below.  See what you think!

INGREDIENTS: 


  • 1 C.+ 2 T. organic seedless Orange Juice and Pulp
  • Peel from 1/2 organic Orange
  • 4 T. Chia Seeds
  • 1/2 C. Sugar (I used organic brown sugar)
  • 1/2 tsp. Vanilla (I didn't have Vanilla, but did have Orange Extract)

  • 1 1/4 C. Flour (I used organic Spelt)
  • 1/4 tsp. Baking Soda
  • 2 T. Baking Powder
  • 1/4 tsp. Salt (I subbed 1/4 C. Nutritional Yeast Flakes)
  • 1/2 C. fresh Cranberries (or Frozen, or could use other tart berry of choice)

METHOD:

  1. Peel 2 nice organic Naval, Seedless Oranges and segment into the blender.  Blend up and measure out the required amount (above).  Drink the rest, or set aside for someone else.
  2. Combine peel from 1/2 of an orange and the Orange Juice and blend until smooth.
  3. Add in the Chia seed and let it hydrate for about 15+ minutes in the Juice
  4. Line a muffin tin (smaller cups) with paper cup liners or pull out  a Silicone set for super-quick clean-up and no muffin liners needed.
  5. Set the oven to preheat at 375F (190C)
  6. Blend together orange juice mix, chia seeds, sugar and vanilla
  7. Add in flour, baking soda, baking powder, salt and blend until smooth. Throw in cranberries briefly at the end-- they do not have to be pureed-- you could just mix them in before pouring mix into the cups.
  8. Pour or spoon batter into cups to make 8 - 12 muffins (depending on size of cups)
  9. Bake for about 20 minutes, although baking times vary for different stoves and altitudes.  Check for doneness at 20 minutes.
  10. Set on counter in pan to cool for about 5 minutes, and then remove to cool more on a rack (about another 20-30 minutes).

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