Orange and cranberry muffins Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS: 15
PREPARATION: 15 MINUTES
COOKING: 30 MINUTES

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ORGANIC INGREDIENTS

• 1 box of Muffin mix
• 2.5 ml (1/2 teaspoon) ground cinnamon
• 2 large eggs (110 g) or egg substitute with chia
• 100 g (1/2 cup)  light olive oil
• 185 g (3/4 cup) orange juice, freshly squeezed
• 125 g (1/2 cup) plant-based milk substitute
• 22.5 ml (1 1/2 tablespoons) orange zest
• 10 ml (2 tsp) vanilla extract
• 125 g (1 1/4 cups) cranberries, fresh or frozen, halved
  

PREPARATION

1. Preheat the oven to 350 °F.
2. In a bowl, combine muffin mix and ground cinnamon. Set aside.
3. In another bowl, combine eggs, oil, orange juice, plant-based milk substitute, orange zest and vanilla extract. Beat with an electric mixer until foamy(about 2 minutes).
4. Stir the dry mixture into the liquids and mix, again using an electric mixer, until the batter begins to thicken (about 1 minute).
5. Add the cranberries with a wooden spoon.  Pour the batter into muffin tins lined with paper moulds.
6. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.