Vegan Orange Cranberry Muffins

The cold weather is finally upon Brooklyn! On Saturday, for the first time this season, I was officially too cold without a jacket during the day. The farmers market was full of gourds, apple cider, and eucalyptus!

My friend and I made some delicious cranberry orange muffins. We used little Halloween cupcakes papers to make them festive. These muffins have a robust almond and orange flavor. They are hearty and not too sweet. They made the entire apartment smell wonderful!

Yield: 2 dozen muffins
Time: About 45 minutes
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
3 tablespoons of organic orange zest
1/4 cup orange juice
1 1/2 teaspoon vanilla
1 teaspoon almond extract
2 cups whole fresh or frozen cranberries
3/4 cup roasted almonds

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Toast a few almonds by placing them in a frying pan with a little oil over medium-high eat and tossing until they are slightly brown.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
4. In a smaller bowl, combine the sugar, oil, applesauce, orange juice, orange rind, almond extract, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the cranberries.
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full. Place the almonds on top and press gently.
9. Bake for 23-25 minutes or until a knife comes out clean.