Orange Cranberry Muffins

This afternoon my roommate and I were sitting on the couch browsing through cookbooks and foodie magazines. Whenever I do this I get an incredible urge to bake something. However, I was having trouble finding a recipe that I already had all the ingredients for. In the Vegan Yum Yum cookbook I found a recipe for Lemon Cranberry Muffins. At first I was disappointed, because I didn't have any lemons. But just as I was about the flip the page, I realized what I did have was oranges. So, here is my slight variation on some delicious, vegan muffins.

Orange Cranberry Muffins:

• 1/2 cup dried cranberries
• 1/2 cup water
• 2 cups whole wheat flour
• 1/2 cup sugar, plus extra for dusting muffin tops
  
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• Zest of 1 orange
• 1 cup almond milk
• 3 tablespoons orange juice
• 1/3 cup canola oil
• 2 teaspoons vanilla extract

Preheat oven to 400. Line a muffin tin or spray muffin tin with nonstick baking spray (recipes makes 12 muffins). Place cranberries and water in a small saucepan and heat until simmering. Simmer for three minutes, then turn off the heat. Let them stand until ready to use. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cornstarch, and zest. In a separate bowl combine the almond milk, orange juice, canola oil, and the vanilla. Gently fold the wet ingredients into the dry until almost combined. Strain the cranberries and then fold into the matter, mix until just combined. Fill muffin tins with batter. Bake for 18 to 22 minutes or until lightly browned and a toothpick inserted comes out clean. Cool and eat!