Cranberry Orange Muffins

Dry Ingredients:
All Purpose Flour- 2 cups
Dark Brown Sugar - 1 cup
Baking Powder - 2 tsp.
Walnut - 1 cup (chopped)

Wet Ingredients:
Sunflower Oil - 1/3 cup
Orange Juice - 2/3 cup (fresh)
Flax Seed Powder - 2 tsp.
Water - 1/2 cup
Orange Zest - from an orange
Craisins - 1 cup (chopped)

Method:
First, preheat the oven at 190°C or 375°F. Then grease the muffin tray with cooking spray or butter.
Mix all the dry ingredients in a bowl and keep it aside.
After that, blend the flax seed powder with water in a blender when it’s nice and sort of foamy.
Add the orange juice in a cup (which fills 2/3 of the cup), then add water until it’s brimmed to the 1 cup mark.
Also add the flax seed solution, orange zest and stir them well together.
Then add the wet ingredients into the flour mixture and mix them until they get moistened. Fold in the craisins (Caution! Don’t overmix!).
Pour the muffin batter into the tray and bake them for 20 minutes or until a tooth pick inserted in the muffin comes out purely without any single particle.
Remove the tray and let it cool for 5 minutes on a cooling rack. Remove the muffins and let them cool completely on the rack.
Inspired by Madhuram’s Egg-less Cooking.

Posted in: Baked, Veg