Vegan Cornmeal Meyer Lemon-Cranberry Muffins.

• 1/2 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 cup cornmeal
• 2/3 cup organic sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 1.5 teaspoons pure vanilla extract
• 1 1/2 cups halved fresh cranberries
• 1/4 cup raw walnut pieces (optional)
• 2 teaspoons grated meyer lemon zest
• 1 cup unsweetened non-dairy milk
• 1/4 cup meyer lemon juice
• 1/4 cup canola or other neutral oil
• 2 teaspoons extra sugar for dusting

1. Preheat oven to 400 degreesrnLine muffin tin with paper liners.rnMeasure out 1 1/2c of cranberries, cut each in half, toss in a small bowl, set aside.
2. In a medium mixing bowl combine flours, baking powder, baking soda, saltrnand 1/3c of the sugar, whisk to combine.rnAdd the remaining 1/3c of sugar and 2 tbsp of the dry flour mix to the cranberries and toss gently until cranberries are well coated.
3. Stir in 1 1/2tsp of the lemon zest.Add non-dairy milk, lemon juice, vinegar, oil and vanilla extract to flour mix.rnStir until well combined.rnAdd in walnut pieces.
4. GENTLY fold cranberries into wet mix.rnIf using fresh, be more aggressive, but the frozen will bleed.
5. Fill muffin liners 2/3 full and shake pan gently to distribute.rnSprinkle the tops of each muffin with a pinch of sugar and reserved 1/2tsp lemon zest.
6. Bake for 12-15 minutes, until tops are light golden brown andrntester inserted into the center comes out clean.

flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, salt, apple cider vinegar, vanilla, cranberries, raw walnut, lemon zest, unsweetened nondairy milk, lemon juice, canola, extra sugar

Taken from food52.com/recipes/27383-vegan-cornmeal-meyer-lemon-cranberry-muffins (may not work)