Vegan Orange Cranberry Muffins Recipe | Eggless Cooking (2024)

FAQs

Can you substitute dried cranberries for fresh in muffins? ›

Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.

Cooking with cranberries is a fun and easy way to incorporate unique flavor, color and variety into meals. Frozen cranberries can often be used in recipes that call for fresh without even having to thaw.

You'll probably want to use about 1 cup of fresh cranberries for every 1/2 cup of dried cranberries called for in the recipe. You can also look for recipes calling for fresh blueberries and use cranberries instead. Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one.

*This muffin has 280 calories and 7 grams of sugar per serving as compared to the full-sugar version that has 330 calories and 20 grams of sugar per serving.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Do you need to cook fresh cranberries before baking? While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods.

"Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

If using frozen cranberries, do not thaw them before using. Your recipe should specify whether to use chopped cranberries or not. If it doesn't, be sure to measure your cranberries before chopping them.

Overall, cranberries are high in vitamin C and fiber, and they can be delicious, both fresh and frozen.

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

How do you dry fresh cranberries for baking? ›

Spread cranberries on a parchment paper-lined cookie sheet and place in the oven. Turn off the oven and leave the berries inside overnight. Check them for texture and leave them in the oven for additional time, as needed. Again, the ultimate goal is for dried cranberries to have a texture that resembles raisins.

Panera Bread Cranberry Orange Muffin (1 muffin) contains 71g total carbs, 68g net carbs, 19g fat, 7g protein, and 480 calories.

Mcdonald's Ca Muffin Cranberry Orange (1 serving) contains 66g total carbs, 64g net carbs, 8g fat, 6g protein, and 360 calories.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®. Craisins® should not be used in cooked sauces.

There's not a direct substitute for fresh cranberries, but you could make a relish or chutney using a combination of fresh cherries and pomegranates, as well as a small amount of dried cranberries or dried figs. The flavor will be more sweet than tart, but it serves the same purpose.

For fresh sweet-tart flavor, stir dehydrated cranberries into baked goods such as sweet breads or muffins. You can even substitute them for raisins in your favorite cookie recipe for a delicious change; you'll never miss the raisins!

Raw cranberries (fresh or frozen) are high in nutritional value and fiber while being low in carbohydrates and calories. Dried cranberries (often known as "Craisins," a brand name), however, can be quite different. Since cranberries are so tart, most dried versions have added sugar.