Spring-Inspired Cranberry-Orange Muffins

Updated: Apr 17, 2019

On the weekend I had the pleasure to work with a product sent to me by a little Halifax-based company called Eggcitables! They've created a plant-based egg replacement that comes in a powder form made of whole food ingredients that's mixed with water to create both sweet and savoury traditional egg recipes.

With spring (kind of) on the way here in Ottawa an oranges in season somewhere nicer, I decided to try making a orange-cranberry flavoured muffin recipe!

Cranberry Orange Muffins

Makes: 12 muffins

Time: 50 minutes



- 2 & 1/2 cups flour

- 4 tsp baking powder

- 1/2 tsp salt

- 1/2 cup vegetable oil

- 1 & 1/4 cups sugar

- 2 "Eggcitable" eggs (2 Tbsp water for 1 Tbsp Eggcitable egg product)

- 1/2 cup soy milk

- 1 tsp zest of one orange

- 1 tsp vanilla extract

- 1/4 cup orange juice

- 1 &1/2 cups cranberries


- 1 3/4 cups confectioners suga

- 1/4 cup orange juice

- 1 tbsp. orange zest

- 1 tsp salted vegan margarine, melted


1. Preheat oven to 375°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.

2. In a large bowl, toss together the flour, baking powder and salt. Set aside.

3. In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla and orange zest. Slowly add to the dry ingredients. Mix until combined, then fold in the cranberries. Divide the batter among the 12 muffin cups.

4. Bake at 375° for 13-15 minutes, then remove from the oven.

5. Mix the icing ingredients together and pour over the muffins once they're fully cooled.

6. Enjoy!

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