Vegan cranberry sauce muffins

This year, I decided to make homemade cranberry sauce because a) it sounds fun and easy and b) I assumed that my brother’s girlfriend’s family did that as part of their tradition, and I wanted her to feel at home. Turns out her family prefers the canned kind, but it was worth it to make the cranberry sauce. I love the texture of the whole cranberries and being able to control the amount of sweetness. Most of the recipes I looked at, used 1 cup of sugar for one 12 oz. package of cranberries. On my first attempt, I used 2/3 of a cup of sugar and this was WAY too sweet. My mother kindly went to the store and bought me another bag of cranberries, and this time I used only 1/3 cup of sugar + 1 TBL. Then I mixed in a little of the too sweet stuff, and voila, cranberry sauce. This also meant there was a lot of leftover sauce, which is fine with me, as I already planned to make these muffins.

Veganized Cranberry Sauce Muffins (original recipe Erin Zimmer at Serious Eats)

– makes about 12 muffins –


1.5 cups flour
1 cup steel-cut oats
1/6 cup turbinado sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup rice milk
2 TBL olive oil
1 Ener-g egg replacer


1. Heat oven to 400°F. Line muffin tin with paper baking cups.

2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder,  baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg replacer; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.

3. Fill muffin cups about three-quarters full.

4. Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!

Coming soon, vegan cranberry swirl cookies!

Cranberry almond bread

It’s Saturday, aka cook everything in the house day. Unfortunately, the freezer is still full of tupperware AND raw fruits and vegetables, so we agreed that this week we would try to use up a lot of food in the house. With Thanksgiving coming up, too, we need to cook and eat strategically. My goal is not to buy any food beyond essentials until after T-day. (For the record, essentials will include: rice milk, bananas, and tomatoes.)

2 bananas

1/3 c. olive oil

1/2 c. sugar

1/2 c. raw almonds

1 tsp. vanilla

1 c. unbleached flour

1 c. steel cut oats

1/2 TBL baking soda

12 oz. package of fresh cranberries

Preheat oven to 350. Blend bananas, oil, sugar, vanilla, and almonds until frothy. Transfer to a large bowl. Stir in flour, oats, and baking soda. Mix well and check for baking soda lumps. Fold in cranberries. Pour into two prepared 8 inch cake pans. Bake 30-35 minutes, until a toothpick comes out clean.