Vegan Cherry-Cranberry Granola Muffins

• 1 cup Almond Or Soy Milk
• 1 Tablespoon Apple Cider Vinegar
• 1 cup Unbleached All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1/4 cups Flaxseed Meal
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 1/2 cups Maple Syrup
• 1/4 cups Vegetable Oil
• 1 teaspoon Vanilla
• 1/2 cups Frozen Or Fresh Cranberries
• 1/2 cups Frozen Or Fresh Cherries
• 1/2 cups (Vegan) Granola

1. Heat oven to 350 F. Line a 12-cup muffin pan with paper baking cups, then spray liners lightly with cooking spray and set aside.
2. Whisk together milk and apple cider vinegar in a measuring cup or bowl; set aside.
3. In a large bowl or in the bowl of a stand mixer, whisk together flours, flaxseed meal, baking soda, cinnamon and salt. Set aside.
4. In a separate large bowl, whisk together maple syrup, vegetable oil and vanilla. Then add the milk mixture and stir to combine.
5. Make a well in the center of the dry ingredients then add the wet ingredients and stir until just combined. Fold in cranberries, cherries and granola.
6. Divide batter evenly among muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. Remove pan from oven and set it on a rack. Cool muffins in muffin pan for 5 minutes. Remove muffins from pan and cool completely on a cooling rack.

almond or, apple cider vinegar, flour, whole wheat flour, ubc, baking soda, cinnamon, ubc, maple syrup, ubc, vanilla, cranberries, cherries, granola

Taken from tastykitchen.com/recipes/breads/vegan-cherry-cranberry-granola-muffins/ (may not work)