Cranberry orange muffins

Photo: Nora Cooks

Big bakery-style muffins, soft and orange-scented, studded with whole cranberries and drizzled with an orange glaze. No eggs, no butter, and nobody can tell.

From Nora Taylor at Nora Cooks · @nora_cooks_vegan_

Soy milk and vinegar make a quick vegan buttermilk, and a spoon of cornstarch keeps the crumb tender.

You need

• 1 cup granulated sugar
• 1 tbsp orange zest (about 2 oranges)
• 3/4 cup unsweetened soy milk
• 1 tsp apple cider vinegar
• 1/4 cup orange juice
• 1/2 cup canola oil
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp cornstarch
• 1 1/2 cups fresh or frozen cranberries
• Glaze: 1 cup powdered sugar and 3 tbsp orange juice

How to make it

1. Heat the oven to 400°F (200°C). Line a 12-cup muffin pan and spray the liners lightly with oil.
2. Rub the sugar and zest together in a large bowl until it feels like wet sand.
3. Whisk in the soy milk, vinegar, orange juice, oil and vanilla.
4. Add the flour, baking powder, salt and cornstarch and stir just until combined. Gently fold in the cranberries.
5. Fill the liners to the top and bake 22 to 25 minutes, until a toothpick comes out clean.
6. Whisk the powdered sugar and orange juice and drizzle over the warm muffins. Cool 5 to 10 minutes before serving.

Written in our own words from Nora Taylor's recipe, with their quantities. The original: Cranberry orange muffins, Nora Cooks.

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