Cranberry-Orange Muffins

Makes 1 dozen

Does it seem hard to get up in the morning? Make these muffins before going to bed, and put a big sticky note on your alarm clock saying, "You've got muffins."

1 1/3 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, or 1 tablespoon powdered egg substitute mixed with 1/4 cup water
1 cup plain soy milk
1/3 cup orange juice
1 tablespoon grated orange zest
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 cup dried cranberries
1 tablespoon turbinado or granulated sugar (optional)
Cooking spray or paper muffin liners.

1. Preheat oven to 400° and lightly spray or line a 12-muffin tin.

2. In a large bowl, combine flours, brown sugar, oat bran, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk eggs, soy milk, orange juice, zest, oil, and vanilla. Add to flour mixture, stirring with a rubber spatula just until combined. (Batter will not be smooth.) Fold in cranberries.

4. Spoon batter into prepared muffin cups. Sprinkle tops with sugar, if desired. Bake until toothpick inserted in center comes out clean, 15 to 17 minutes. Loosen edges and turn out onto rack to cool.

OVO/VEGAN

Per muffin: 168 Cal (27% from fat), 4g Prot, 5g Fat, 28g Carb, 322mg Sod, 35mg Chol, 2.1g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.