Dairy-Free Vegan Cranberry Muffins

These are wonderfully moist, healthy muffins perfect for vegans, or for those who, like me, are carnivores who are allergic to milk protein. It is 100% non-Dairy, and low in fat.

• Ready In: 35 mins
• Yields: 13 Muffins

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)

Directions

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