Cranberry Burst Citrus Muffins

• 1 cup dried cranberries, chopped
• 1/4 cup freshly squeezed orange juice
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 Tbs. flaxseed meal
• 1/2 cup (1 stick) soy margarine, softened
• 23 cup organic unrefined sugar crystals, plus more for sprinkling
• 2 tsp. grated orange zest
• 1/2 cup plain soymilk, divided
• Confectioners sugar for dusting, optional

1. Preheat oven to 350F.
2. Spray 12-cup muffin pan with cooking spray.
3. Bring cranberries and orange juice to a simmer in small saucepan over medium heat.
4. Remove from heat; let stand 15 minutes.
5. Drain off excess liquid; set aside.
6. Sift together flour, baking powder, and salt into medium bowl.
7. Set aside.
8. Whisk 6 Tbs.
9. water into flaxseed meal in small bowl.
10. Set aside.
11. Cream margarine, sugar crystals, and orange zest with electric mixer
12. 2 minutes, or until fluffy.
13. Beat in flaxseed mixture.
14. Fold one-third of flour mixture into margarine mixture.
15. Stir in 1/4 cup soymilk.
16. Repeat, ending with flour mixture.
17. Fold in cranberries.
18. Divide batter evenly among prepared muffin cups; sprinkle with sugar crystals.
19. Bake 25 to 30 minutes, or until tops are golden brown.
20. Cool in muffin pan set on wire rack.
21. Dust with confectioners sugar, if using.

cranberries, freshly squeezed orange juice, flour, baking powder, salt, meal, soy margarine, sugar crystals, orange zest, soymilk, confectioners sugar

Taken from www.vegetariantimes.com/recipe/cranberry-burst-citrus-muffins/ (may not work)