Whole Wheat Cranberry Muffins
Cranberry muffins are my newest creation, and right now they are my very favorite muffin! I call them my "flat top muffins" because no matter what I do, they won't form nice peaks, but the flavor far outweighs their appearances! They are sweeter and more cake-like than some of our other flavors, and the sweet-tart combination is amazing!
Note: if you want to read the story behind the muffin recipe, check out the blueberry muffin post!
For long term storage, place cooled muffins in zip lock bags and freeze immediately. The flax seeds make the muffins get really soft and moist by the second day, making them spoil faster.
Thaw as needed. Once thawed, keeps a week in the refrigerator or 3 days on the counter.
However, I doubt you will need to store very many, if your family is like ours!
MIX all dry ingredients together in mixing bowl.
ZEST the whole orange into the bowl and stir.
CHOP the fresh or frozen cranberries into quarters and stir OR separate the dried craisins from each other and stir.
BLEND the apple in a blender until it turns into crushed applesauce, and pour into the bowl.
ADD oil and soy mix and gently stir together.
MIXTURE should be very thick, but add a couple tablespoons of extra soy milk if using craisins and batter is too thick.
LET sit for 20 minutes to allow flax seed and chia seed to absorb.
PREHEAT oven to 425F.
SPOON into oiled muffin tins.
BAKE at 400F for 15-20 minutes or until golden.
COOL 15 minutes before GENTLY removing from pans (they are very fragile!)
SERVE immediately or cool for an hour before storing.