Vegan Carrot and Cranberry Muffins
Baking and Desserts • European
Description
If the dough becomes too thick when mixing with the dry ingredients, add a little water or orange juice.
Ingredients
- Wheat Flour 1½ cups
- Turnips 2 pieces
- Oat flakes ½ cup
- Orange juice concentrate ⅓ cup
- Sugar 1 cup
- Citrus Zest Mix 2 teaspoons
- Vegetable Oil 0 fl oz
- Baking Powder 2½ teaspoons
- Flaxseeds 1 tablespoon
- Salt ¼ teaspoon
- Water ¼ cup
- Dried cranberries with sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F and grease the muffin tin with vegetable oil.
Step 2
Grate the carrots.
Step 3
Mix all the dry ingredients together.
Step 4
In another bowl, whisk together the orange juice, zest, oil, and water, then add the grated carrots. After that, combine both mixtures until smooth. Add the cranberries.
Step 5
Pour the batter into the muffin cups and bake for 35–40 minutes.
Step 6
Cool and serve.
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