I bought four bags of the sweetest oranges from a man who was picking them from the orchard in his front yard. As I stared at them in the fruit basket, I knew the only way to finish them quickly was to juice them. Not feeling, quite energetic enough to juice dozens of oranges I decided to make some muffins first. This batch of vegan cranberry orange muffins only needs the juice from 5-6 small oranges, to be sweet and moist.
2 cups wheat flour
3/4 cup raw turbinado sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup vegetable or canola oil
2 cups fresh orange juice (5-6 small oranges)
1 tbsp orange zest (from 2 small oranges)
1 cup dried cranberries
Preheat oven to 350 degrees F.
Coat a muffin tin with nonstick cooking spray.
Add all dry ingredients to medium sized mixing bowl.
Mix in orange juice, zest, and oil.
Fold in cranberries.
Pour about 1/4 cup of mixture into each muffin cup. (Makes 12-15 muffins)
Bake 18-22 minutes or until a toothpick comes out clean.