Vegan Muffin Recipes: Orange Currant Muffins

My dear friend–and PD features editor–Jennifer Kurdyla is an amazing baker. I’ve had many of her creations but one thing she’s completely sold me on over the years is orange-flavored breads and cakes. I never thought I was a huge orange dessert lover–until I had her vegan orange cranberry bread. These vegan orange currant muffins are inspired by her loaf and feels just right for this time of year when citrus fruits are in full swing. It’s slightly crispy at the top and moist and light on the inside, with a lovely orange flavor highlighted by sweet currants. It’s delicate but winning–I made these for my family who were dealing with an abundance of Christmas cookies and truffles situation, and they still loved these muffins! Feel free to substitute craisins for currants for more tartness. They make for the perfect light dessert or breakfast treat.

Vegan Orange Currant Muffins

1 dozen small muffins

1 3/4 cup flour

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

dash ground cloves

1/2 tsp vanilla extract

1 large orange, peeled

1/4 cup orange juice

1/4 cup non dairy milk

1/2 cup sugar

2 tsp flax meal

6 tbsp coconut oil, melted

1/2 cup dried currants

1. Heat oven to 350 degrees F. Line a cupcake tray with paper cups.

2. In a blender, blend orange slices with orange juice and non dairy milk until thoroughly pureed. Add to a medium mixing bowl.

3. Add coconut oil, flax meal, and vanilla extract to the orange mixture and stir well to combine.

4. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add wet mixture and currants and fold together quickly to combine. Spoon into cupcake tray about 3/4 way up the paper cup and bake for about 15 minutes or until toothpick comes out clean.