Cranberry Bread & Muffins No Milk & No Egg

READER REVIEW

“The muffins turned out so good! Seriously the best muffin I’ve had. They were so flavourful and moist, and light. Perfect to add in for my toddlers daycare snacks. I just can’t get over how good these are. I’m making another batch tomorrow lol. Thank you so much for the recipe!!” Chelsea, Blog Reader

“I used this recipe since I’m on a low iodine diet due to thyroid cancer and added oil instead of butter and used the salt substitute. The muffin turned out amazing. Thank you.” Nicky, Blog Reader

CRANBERRY MUFFINS OR CRANBERRY BREAD

This recipe will work for both 12-16 muffins or a loaf of quick bread.

Quick bread, with no yeast, will need to bake 40 minutes or so…

while cranberry muffins bake in about 20 minutes, half the time.

WILL LEMON WORK IN PLACE OF ORANGE

While this original recipe calls for orange juice and orange zest…

I have successfully made it by replacing the orange with lemon zest and lemon juice in a pinch.

I love buying bags of lemons to make homemade lemonade so I often have those on hand.

And yes, cranberry lemon muffins taste just as delicious!

It’s a nice little twist you may want to try sometime for a nice summery treat.

HOW TO BUY AND STORE FRESH CRANBERRIES

Fresh cranberries are found in grocery stores right before Thanksgiving.

I can get them for as low as one dollar a bag.

And a bag will make at least two batches of these muffins.

When I get them home, I give them a good wash and then store them in a sealed container in the refrigerator for up to a couple weeks.

Most often, I get to making these muffins after Thanksgiving…for a fun fall breakfast and snack.

If I don’t get to them soon enough, I will flash freeze them on a cookie sheet lined with parchment paper.

Then freeze in freezer bags for up to a year.

Frozen and fresh cranberries also taste great in smoothies!

Now here’s our cranberry muffin recipe.

CRANBERRY MUFFINS DAIRY & EGG FREE

Oven 350

Makes 12-16 regular size muffins

INGREDIENTS

2 cups flour
1 cup sugar
1.5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup dairy-free butter
1 beaten egg or 3 tablespoons of applesauce
1 tsp grated orange peel
3/4 cup orange juice
1.5 cups fresh or frozen cranberries

DIRECTIONS

Wash and chop 1.5 c. fresh cranberries in your blender by pulsing. Don’t actually blend, just chop. 

In your Kitchen Aid mixing bowl, combine 2 c. flour, 1 c. sugar, 1.5 tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda in a large bowl. 

Cut in 1/4 c. dairy-free butter until mixture is crumbly. I cut mine in with my Kitchen Aid Mixer (affiliate) and the whisk attachment. Or you can cut it in by hand, using a pastry cutter or large fork.

Combine 1 egg or 3 Tbs. applesauce, 1 tsp. grated orange peel, and 3/4 c. orange juice in a separate bowl.

Add the wet mixture into the dry mixture and stir just until mixture is evenly moist.

Fold in chopped cranberries. I chopped mine in my blender (affiliate) by throwing the washed fresh cranberries in and then pulsing until chopped. 

Spoon into a greased a loaf pan or muffin tin or a non-stick USA pan (affiliate).

Bake at 350.

Bread loaves bake for about 40-45 minutes. Muffins bake for about 20-25 minutes.

To test done-ness, insert a toothpick into the center until it comes out clean.

Hope you love cranberry muffins as much as we do!

This was originally posted in December 2011.