Hope you’ve all had a wonderful Christmas! If you find yourself with some leftover cranberry sauce, this recipe is for you…

These light, flavourful muffins are topped with a sharp, sweet swirl of cranberry sauce and a slightly crunchy streusel topping. Perfect for a weekend breakfast treat (preferably eaten in bed, during a lie in) or an afternoon snack with a cup of tea.

I love that red juicy cranberry sauce peaking out the streusel topping. So inviting!

I made this recipe for Laura Ashley’s blog, you can find all my recipes featured on there by clicking here.

Click here to see the full post on Laura Ashley’s blog

Vegan Cranberry & Orange Muffins

Name: Vegan Cranberry & Orange Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 4 tbsp leftover cranberry sauce; 4 tbsp rolled oats; 4 tbsp plain flour; 3 tbsp crushed pecans, (or other nuts); 2 tbsp brown sugar; 3 tbsp mild-flavoured vegetable oil; 120 ml unsweetened dairy-free milk; 80 ml orange juice; 8 tbsp unsweetened soy yoghurt; 160 ml maple syrup or agave nectar; 4 tbsp mild-flavoured vegetable oil; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 320 g self-raising flour, (or plain flour with 2 tsp baking powder); 1 1/2 tsp ground cinnamon; 1/2 tsp ground mixed spice; Zest of 1 medium orange; A small pinch of salt

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

A great way to use leftover cranberry sauce! Light, fluffy muffins with a sweet, crunchy streusel topping.

Ingredients

Dry Ingredients

320 g self-raising flour, (or plain flour with 2 tsp baking powder)
1 1/2 tsp ground cinnamon
1/2 tsp ground mixed spice
Zest of 1 medium orange
A small pinch of salt

Wet Ingredients

120 ml unsweetened dairy-free milk
80 ml orange juice
8 tbsp unsweetened soy yoghurt
160 ml maple syrup or agave nectar
4 tbsp mild-flavoured vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract

Streusel Topping

4 tbsp leftover cranberry sauce
4 tbsp rolled oats
4 tbsp plain flour
3 tbsp crushed pecans, (or other nuts)
2 tbsp brown sugar
3 tbsp mild-flavoured vegetable oil

Instructions

Preheat the oven to 180C / 350F and line a muffin tin with 12 muffin cases.
Stir the dry ingredients together in a large bowl. In a separate bowl or jug, mix the wet ingredients. Gently combine the wet and the dry until you have a smooth batter.
Divide the mixture equally between the 12 muffin cases.
Dollop a teaspoon of cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.
In a small bowl, combine the streusel topping ingredients (except the cranberry sauce) until you have a slightly dense, crumbly mixture. Top each muffin with a handful.
Bake for 25 minutes until golden brown.
Leave to cool for 10 minutes before enjoying!

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Comments

All comments Reviews

Milkfrothertop says

February 19, 2019 at 12:53 pm

I made my children on the weekend such muffins. They really liked :)

- Aimee says
  
  February 25, 2019 at 9:02 am
  
  So glad to hear that!
  
Lewis Johnson says

January 8, 2019 at 6:21 pm

I need to make these muffins.