Cranberry-Hazelnut Spelt Muffins

• 1 cup all-purpose flour
• 1 cup spelt flour
• 3/4 cup plus 2 Tbs. sugar
• 1 Tbs. golden flaxseed meal
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup almond milk
• 1 tsp. white vinegar
• 1/4 cup hazelnut butter
• 1/4 cup vegan mayonnaise
• 1 tsp. vanilla extract
• 1 1/4 cups fresh or frozen and thawed raw cranberries

1. Preheat oven to 350F.
2. Coat 14 muffin cups with cooking spray.
3. Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.
4. Whisk together almond milk and vinegar in separate bowl.
5. Let stand 5 minutes before whisking in hazelnut butter, mayonnaise, and vanilla extract.
6. Stir almond milk mixture into flour mixture.
7. Fold in cranberries.
8. Divide batter among muffin cups.
9. Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.

flour, flour, sugar, golden flaxseed meal, baking soda, baking powder, salt, almond milk, white vinegar, hazelnut butter, vegan mayonnaise, vanilla extract, cranberries

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