Although I was never a fan of sweets for breakfast, I came to enjoy biting into a good, chewy muffin especially when accompanied by cultured tempeh cream cheese! These muffins get their sweetness mostly from cranberries, since I have cut down the sugar to a bare minimum. They are also wonderful with a scoop of almond butter!
There are many ways to vary this recipe. The batch pictured here was made with spelt and buckwheat flour, about 60/40. I also added a half teaspoon dried orange rind. For a non-vegan version of this recipe, simply use 1 cup of buttermilk instead of the non-dairy-milk-apple cider vinegar mixture, and replace the flax/water mixture with 1 egg.
Ingredients
1 cup quick cooking oats
1 cup non-dairy milk (soy and almond work well)
2 tablespoons apple cider vinegar
2 heaping tablespoons cane sugar
1 tablespoon ground flaxseeds, 3 tablespoons water (or 1 egg)
¼ cup vegetable oil
1¼ cups flour (whole wheat or mixed)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
1 cup dried cranberries
Preparation
Preheat oven to 375°F.
Grease muffin tin.
In large bowl, combine non-dairy milk and cider vinegar. This is a vegan equivalent to buttermilk. Let stand 10 minutes.
Whisk together flaxseed and water. (Or, crack egg into small bowl)
Add flaxseed mixture (or egg), sugar, vanilla and oil to soured milk. Stir to mix well.
In a separate bowl, combine oats, flour, salt, baking powder and soda.
Add flour mixture to wet ingredients; stir just to combine.
Fold in cranberries.
Fill greased muffin tins.
Makes 6 jumbo or 12 regular muffins.
Bake for 18–20 minutes.
