'Tis the season for overeating, but when the Turkey's all gone, it's time to get creative with your leftover condiments... read more
If you find yourself with a little bit of cranberry sauce leftover after Christmas, Aimee from Wallflower Kitchen has just the thing. Today she’s cooking up a batch of Cranberry & Orange Streusel Muffins and taking us along in the process… So put those leftovers to good use and read on to discover Aimee’s delicious recipe!
These light, flavourful muffins are topped with a sharp, sweet swirl of cranberry sauce and a slightly crunchy streusel topping. Perfect for a weekend breakfast treat (preferably eaten in bed) or an afternoon snack with a cup of tea.
The recipe is completely vegan, eggless and dairy-free and uses soy yoghurt and dairy-free milk in it’s place. The soy yoghurt gives it such a moist yet fluffy texture but you also use coconut yoghurt or applesauce in its place if you prefer. I also add a little bit of apple cider vinegar or white vinegar which interacts with the raising agents to help these muffins rise more and make them extra fluffy!
The streusel topping is my favourite bit though and makes these seriously irresistible.
320 g self-raising flour (or plain flour with 2 tsp baking powder)
1 1/2 tsp ground cinnamon
1/2 tsp ground mixed spice
Zest of 1 medium orange
A small pinch of salt
120 ml unsweetened dairy-free milk
80 ml orange juice
8 tbsp unsweetened soy yoghurt
160 ml maple syrup or agave nectar
4 tbsp mild-flavoured vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
4 tbsp leftover cranberry sauce
4 tbsp rolled oats
4 tbsp plain flour
3 tbsp crushed pecans (or other nuts)
2 tbsp brown sugar
3 tbsp mild-flavoured vegetable oil
Preheat the oven to 180C / 350F and line a muffin tin with 12 muffin cases.
Stir the dry ingredients together in a large bowl. In a separate bowl or jug, mix the wet ingredients. Gently combine the wet and the dry until you have a smooth batter.
Divide the mixture equally between the 12 muffin cases.
Dollop a teaspoon of cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.
In a small bowl, combine the streusel topping ingredients (except the cranberry sauce) until you have a slightly dense, crumbly mixture. Top each muffin with a handful.
Bake for 25 minutes until golden brown.
Leave to cool for 10 minutes before enjoying!