Fresh-squeezed orange juice AND grated orange peel? Oh, yeah! These muffins are light, moist and super-orangey.
Their miniature size makes them the perfect on-the-go snack. Pile them on a plate to take to a book club meeting or mom’s meetup. Great for kids’ lunches and after-school snacks, too.
What’s not to love about these little gems?
NOTE: To make a non-vegan version of these mini orange muffins, see the ingredient substitutions in the notes below the recipe.
Mini Vegan Orange Muffins
Yield: 18 muffins
Materials
- 1/2 cup (1 stick) Earth Balance at room temperature
- 2/3 cup sugar
- 1 1/2 teaspoons EnerG
- 2 tablespoons water
- 1/2 cup freshly-squeezed orange juice
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 tablespoons grated orange peel
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup plain soy milk
- 2 teaspoons lemon juice or vinegar
Instructions
- Preheat oven to 350 degrees.
- Spray 36 mini muffin cups with non-stick spray.
- Combine soy milk and lemon juice or vinegar and allow to sit until needed.
- In a small bowl, combine EnerG and water. Whisk well.
- Beat Earth Balance and sugar with a mixer until smooth.
- Add EnerG mixture and beat well.
- Beat in orange juice.
- In a separate bowl, combine flours, orange peel, baking powder,salt and baking soda.
- On low speed, add in half of the flour mixture, followed by all of the soy milk mixture.
- Add the remaining flour mixture and mix just until dry ingredients are incorporated.
- Spoon batter equally into sprayed muffin cups.
- Bake 20-25 minutes, or until tops are lightly browned and a toothpick inserted into the center of a muffin comes out with moist crumbs attached.
- Remove muffins to a rack.
- Serve warm or at room temperature.