Dairy-Free Vegan Cranberry Muffins - cooking recipe

Ingredients

2 cups white flour
3 teaspoons baking powder
1/2 teaspoon cinnamon
2/3 cup rice milk or 2/3 cup soymilk
2 cups loosely chopped fresh cranberries
3/4 cup sugar
1/2 cup unsweetened applesauce
1/3 cup oil (I used Canola)
1 teaspoon salt
paper baking cup
1 cup granola cereal (I used Cascadian Farm Organic Oats and Honey. A good alternate is Zoe's Apple Cinnamon Granola Cerea)

Preparation

Preheat oven to 400 degrees F.
Mix together Rice/Soy Milk, Applesauce, oil, and granola cereal, and let it soak for 5-10 minutes, or until the granola is soft.
In a separate bowl, mix flour, baking powder, cinnamon, sugar, and salt.
Pour the bowl of wet ingredients into the bowl of dry ingredients and mix.
You may need to add 2 more Tablespoons of Rice/Soy Milk to make the dough softer.
Then, add the cranberries.
Put the muffin papers into the muffin slots and fill 2/3 full with muffin dough.
Sprinkle tops lightly with sugar and cinnamon.
Stick in oven on middle rack.
Cook 400 degrees F for 20-25 minutes.
(My best results were at 22 minutes).
Remove from oven.
Let cool for five minutes.
Eat and enjoy!
YUMMY!
Take out of oven, let cool for five minutes, and then EAT!