Cranberry-Orange Muffins

Ingredients

• 1 tablespoon agave nectar 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.7 cup cranberries dried unsweetened
• 0.5 tablespoon applesauce homemade (Ener-G brand or )
• 1 tablespoon ground flaxseed 
• 0.5 cup orange juice 
• 1 teaspoon orange zest grated
• 0.5 cup rice milk 
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1 cup unbleached flour white
• 0.3 cup apple sauce unsweetened
• 1 teaspoon vanilla 
• 0.3 cup walnut pieces chopped
• 0.5 cup water hot
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Put the cranberries in a bowl and pour the hot water and agave nectar over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up. Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners. In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, soymilk, apple sauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don’t over-stir. Stir in cranberries and nuts. Spoon batter into prepared muffin cups.
2. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.
3. Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.