Dairy Free Vegan Cranberry Muffins Food

APPLE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350° Fahrenheit.
• Mixing the water with the ground flax in a small dish to create a flax egg. Let it sit for a few minutes to thicken.
• Line a 12 cup muffin tin with paper or silicone liners.
• Mix the dry ingredients together in a small bowl and set aside.
• Shred the zucchini. I prefer to leave the skin on. Squeeze out the water by wringing the shreds in a tea towel. Measure the 1 cup after getting the moisture out.
• Mix the zucchini, flax egg, banana, apple sauce, vanilla, milk, and maple syrup in a large bowl.
• Stir in the dry ingredients into the wet mixture.
• Fold in the cranberries, apple, and pecans.
• Place approximately ¼ a cup of the batter in each muffin holder.
• Bake the muffins for 30-35 minutes.
• Let the muffins cool completely so that they will cleanly separate from the liners.
• Store any leftover muffins in an airtight container in the refrigerator.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat your oven oven to 400°F and grease or line 14 muffin cups with cupcake liners.
• In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and spice.
• In a medium bowl, whisk together the cranberry sauce, milk beverage, oil, and egg until well combined.
• Add the wet ingredients to the dry ingredients, and stir until just combined. A few lumps remaining are okay; do not overmix.
• Divide the batter between your prepared muffin cups.
• Bake for 20 to 22 minutes, or until they take on a light brown hue and a toothpick inserted into the center of a muffin (strategically dodging any remaining whole cranberries) comes out clean.

GLUTEN FREE CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
• In a large mixing bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
• Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
• Let the batter sit while you mix up the gluten free streusel topping.
• In a small bowl, add the topping ingredients except the butter. Mix well.
• Use a pastry blender to cut in the cold butter until your mixture is crumbly.
• Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
• Spoon some of the streusel topping over each muffin.
• Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
• Enjoy :-).

DAIRY-FREE VEGAN CRANBERRY MUFFINS

Steps:

• 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!