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.
Vegan Cranberry & Orange Muffins
A great way to use leftover cranberry sauce! Light, fluffy muffins with a sweet, crunchy 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
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!