As you can tell from my recent posts, I'm a bit up to my knees in cranberries. I love the tart snap of a fresh cranberry. When they pop, bursting their juices in these muffins, they add the most refreshing color to these oat-bran-heavy breakfast goodies.
This is another big alteration of an original recipe from the great new cookbook from the Moosewood folks, Cooking for Health. I'd almost begun reviewing the book again when I remembered that I already had on yet another cranberry-heavy recipe! My version of Moosewood's "Apple Muffins with Oat Bran and Dates" is vegan, and substitutes agave nectar for molasses, apricots for dates, and cranberries for the apples. I've also added in a little fat in the form of 2 tablespoons of grapeseed oil.
In my baking career, I've made a few cholesterol fighters in my time, but I think these will become part of my daily diet. Between all the oat bran, flaxmeal, and walnuts in these muffins, my numbers will be decreasing in no time. Overall, these oat-y, cranberry muffins go a long way toward making healthy taste good.
Here's the recipe as I made it.
Cranberry Oat Bran Muffins (Greatly inspired by "Apple Muffins with Oat Bran and Dates" on page 52 of The Moosewood Restaurant Cooking For Health.) Yield: 12
1/2 cup soy or coconut milk yogurt 1/4 cup apple cider vinegar 2 tablespoons flax meal 3/4 cup finely chopped dried apricots 1 teaspoon vanilla 1/2 cup agave nectar 2 tablespoons grapeseed oil 1 cup oat bran 1/4 rolled oats 1/2 cup whole wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons Baking Spice by Pensey's 2 cups fresh or frozen cranberries 1/2 cup chopped walnuts
1. In a large bowl, mix together the yogurt, vinegar, flax meal, apricots, vanilla, agave nectar, and oil until well combined. 2. In a medium bowl, whisk together the oat bran, oats, flour, baking soda, salt, and spices. 3. Add the dry mixture to the wet mixture and stir until the dry ingredients are coated with the wet. 4. Fold in the cranberries and the walnuts. 5. Preheat the oven to 350 degrees F. Line your muffin pan with paper liners. 6. Fill each liner to the top edge with the muffin batter. These won't puff up much at all, so don't worry about these being over filled. 7. Bake for 20 minutes or until a bamboo tester comes out clean. 8. Cool in the pan for 10 minutes, then tip out the muffins and let them cool completely on a wire rack. Freeze any that will not be eaten in the next 3 days. 9. Enjoy!