Ever want to capture the taste of Autumn in a tiny little muffin?  Now you can!  With cranberries, raisins, walnuts and a hint of citrus, these delicious treats are great to pack in a lunch, wake up to in the morning or pair with some hot tea late at night.  Unwrap the yum

What you’ll need:

• 2 C. whole wheat flour *

• 1C. turbinado or raw sugar **
• 1 ½ t. baking powder
• ½ t. baking soda
• ¼ C. non-dairy butter or veg oil
• 1 egg (egg replacer)
• 1 T. grated orange peel
• ¾ C. orange juice
• 1 C. golden raisins
• 1 ½ C. chopped cranberries
• 1 C. chopped walnuts

*Note: Sometimes I do half whole grain flour and the other half gluten-free.  I have yet to try the whole thing gluten free.  If you try this with all purpose gluten-free flour, let me know how it turns out!

**Another Note: If you want to use less sugar, use 1/2 cup sugar instead…they turn out just as yummy without being overly sweet.

1. Preheat oven to 350 degrees.
2. Grease loaf pan.
3. Whisk together flour, baking soda and baking powder
4. Whisk in sugar
5. Seperately, mix softened butter, OJ, peel, and egg replacer together.
6. Stir in flour mixture
7. Fold in raisins, cranberries, and nuts
8. Spoon into paper muffin cups.  Makes 10-11.
   
9. Bake for 35-38 minutes or until lightly golden.
10. Cool and enjoy!!