Mo’s Vegan Cranberry Streusel Muffins

By Maureen Curtin

It's hard to resist picking at the crisp topping of these vegan muffins, which are baked with crunchy, sugary walnuts.

INGREDIENTS

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice, preferably freshly squeezed
1 tablespoon grated orange peel
2 tablespoons vegan butter
3 tablespoons aqua faba, well beaten { aqua faba is the cooking liquid from garbanzo beans. You can use canned garbanzo bean liquid.}
1 1/2 cups fresh or frozen organic cranberries, coarsely chopped
1/2 cup chopped pecans or walnuts
FOR STREUSEL TOPPING - OPTIONAL
2/3 cup unbleached white flour
1/4 cup packed brown sugar
1/4 cup organic cane sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons vegan butter, melted

DIRECTIONS

Preheat oven to 350ºF. Grease well a dozen muffin tin.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, vegan butter and aqua faba. Mix until well blended. Stir in cranberries and nuts. Distribute evenly into muffin pan. Don’t over fill.

For the streusel. In a small bowl mix tougher the dry ingredients. Add the melted butter and mix well or until crumble like in texture. Sprinkle over the tops of the muffins. [You will have some left over. Freeze and save for another use]

Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.

Remove from pan; cool completely.

Wrap and store overnight.

Makes 1 dozen muffins.

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