As this was an experiment, I didn’t expect anything edible. And the muffins didn’t raise too much in the first 5 minutes. I thought my experiment failed but they started raising and seeing those beautiful cracks I was so happy. Recently I bought a pack of dried cranberries and I love is so much that I have been adding it in many bakes. The addition to these muffins turned out so good. The muffins though denser than ordinary muffins were soft and moist and tasted absolutely delicious. It is better to serve them warm and they would make a filling breakfast.
Makes 12 Muffins
Ingredients:
Roasted Red Rice Flour / Samba Puttu Podi – 3/4 cup
Wheat Flour/ Atta-3/4 cup
Ground Flax Seeds-1/2 cup
Dark Brown Sugar-1/2 cup
Baking Powder-1 tsp
Salt-1/4 tsp
Dried Cranberries-1/2 cup
Olive Oil-1/4 cup
Soy Milk-1 1/2 cups
Vanilla Essence-1 tsp
Procedure:
Preheat oven to 175C.
In a bowl mix together wheat flour, rice flour, flax seed powder, salt and baking powder.
Make a well in the centre and add oil, soy milk and vanilla essence.
Fold the ingredients with a spoon. Do not over work batter.
Add the cranberries and fold.
Divide batter between 12 muffin moulds lined with paper liners.
Bake in oven for 25-30 minutes or until a tooth pick inserted comes out clean.
Let the muffins cool for a while on a wire rack.
Serve warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Vegan Flax Seed Cranberry Muffins
Ingredients
Ingredients
- Roasted Red Rice Flour / Samba Puttu Podi – 3/4 cup
- Wheat Flour/ Atta-3/4 cup
- Ground Flax Seeds-1/2 cup
- Dark Brown Sugar-1/2 cup
- Baking Powder-1 tsp
- Salt-1/4 tsp
- Dried Cranberries-1/2 cup
- Olive Oil-1/4 cup
- Soy Milk-1 1/2 cups
- Vanilla Essence-1 tsp
Instructions
Procedure
- Preheat oven to 175C.
- In a bowl mix together wheat flour, rice flour, flax seed powder, salt and baking powder.
- Make a well in the centre and add oil, soy milk and vanilla essence.
- Fold the ingredients with a spoon. Do not over work batter.
- Add the cranberries and fold.
- Divide batter between 12 muffin moulds lined with paper liners.
- Bake in oven for 25-30 minutes or until a tooth pick inserted comes out clean.
- Let the muffins cool for a while on a wire rack.
- Serve warm.
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I have seen rice flour used in gluten free bakes but your version muffins sound more healthier.
Wow you have made this so healthy!!!
Appreciate the use of red rice flour – this is the first time I am seeing red rice flour in muffins – great job!!
which nutrituous bake group did u join???
together we can start a cranberry fanclub soon, this is a nice combination for muffin Gayathri..
That’s such a wonderful experiment you have done Gayathri!..muffins look delish!
I love dry cranberries in bakes and good to know even you are enjoying these dried berries in bakes. Muffins turned out good and nice to know even rice flour can be used in baking.
I too do some experiments when it comes to bakes..But this muffins sounds too healthy and delicious
healthy and delicious muffins!
That is a very nutritious and healthy looking muffins with cranberry.
Red rice flour is an interesting addition. Cranberries taste great in baked good. Glad your experiment was a success.
Love the addition of flax seeds. Great vegan option.
Very interesting, never thought of trying muffins with red rice flour.. Muffins came out extremely fabulous Gayathri..
Rice flour in a bake ?? That’s new to me and I love healthy bakes so this is being bookmarked
Addition rice flour is new to me,sounds so healthy and delicious..
Very interesting addition of rice flour in the muffins. They look well baked.
Wow Working with different flours is rather challenging. I admire your guts to take up such a challenge, the muffins look so good, I have been scrolling up and down admiring the clicks,
Wow! That is a wonderful bake and love the addition of rice flour. I have made cookies with rice flour, but not tried it in muffins. Bookmarking this 🙂
Awesome I love this one. Who says baking cannot be healthy.
Bookmarking this one.