MUFFINS

CRANBERRY ORANGE NUT MUFFINS

These are citrusy, sweet, fragrant and fluffy -- a rarity for vegan baked goods.

• 2 cups all-purpose flour

• 2/3 cup sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup fresh orange juice

• ½ cup canola oil

• 2 tablespoons orange zest

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon almond extract

• 1 ½ cups fresh or frozen cranberries, roughly chopped

• 1 cup pecans, roughly chopped (walnuts would be good, too)

Heat oven to 375 degrees. Lightly grease a muffin tin (or use paper liners).

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt with a fork until well blended. Make a deep indentation in the center and pour in the orange juice, oil, zest and extracts. Mix just until all wet ingredients are moistened, adding cranberries and nuts about halfway through.

Fill the muffin tin three-quarters full. Bake 23 to 27 minutes, until muffins are lightly browned and a toothpick inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely. Makes 1 dozen muffins.

Source: Adapted from Vegan Brunch by Isa Chandra Moskowitz (Da Capo, $19.95).

Per muffin: 280 calories (50 percent from fat), 15.9 g fat (1.3 g saturated, 9.5 g monounsaturated), 0 cholesterol, 3.2 g protein, 32.3 g carbohydrates, 2.1 g fiber, 231.6 mg sodium.

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