Orange Cranberry Ginger Muffins

These muffins will warm your heart and make you happy! Their bright, citrusy flavor is the perfect quick breakfast or afternoon snack on a cold winter day.

Loaded with collagen-building Vitamin C and antioxidants, you can feel good about the health benefits as well as the deliciousness! Take my advice and make a double batch!

Tip: These muffins use fresh cranberries. I grab bags of cranberries from the produce section of the grocery store when they’re in season, and throw them straight into the freezer until I need them. For this recipe, I took what I needed from the freezer, rinsed them, and let them thaw on the counter for 10 minutes before I chopped them. Easy-peasy!

Makes 12 muffins

2 tablespoons margarine (I use Earth Balance)

½ cup plus 1-½ tablespoons (4.2 ounces) sugar

2 tablespoons brown sugar

½ milk of your choice (I use oat milk)

⅓ cup canola oil

2 tablespoons orange juice

1 teaspoon vanilla extract

1 to 2 drops of orange oil

1-½ teaspoons egg replacer (I use Ener-G)

¼ cup warm water

1 cup plus 2 tablespoons of all-purpose flour, plus more for tossing the cranberries

1 cup of whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

½ cup fresh cranberries

Preheat the oven to 350 degrees F.
Prepare muffin pan. For a standard metal pan, use paper liners. (I use a silicone muffin pan, so no prep is needed!)
In the bowl of your stand mixer, combine the margarine and sugars, and cream together with the paddle attachment.
In a small bowl, whisk together the milk, canola oil, orange juice, vanilla, and orange oil. Add the sugar mixture and mix until combined.
In another small bowl, whisk together the egg replacer and warm water. Add to the sugar mixture and stir until combined.
In a large bowl, combine the 2 cups flour, baking powder, baking soda, salt, and ginger. Add the wet ingredients until just mixed. Do not overmix the batter, it’s okay if it’s a little bit lumpy.
Coarsely chop the cranberries and toss them in a small amount of flour to coat. Fold the cranberries into the muffin batter.
Fill the muffin cups two-thirds full. Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave in the pans and set it on a wire mesh rack to cool.