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

Cuisine l'Angélique Muffin Mix Box



  • 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


  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.


Orange and cranberry muffins Recipe

I admit to having a soft spot for orange muffins and cranberries... Whether it's as a snack or as a dessert, I always enjoy it!


Discover exciting variations with our muffin mix.

(Nutritional values soon available)