Cashew Cranberry Muffins

Cranberries aren’t just for cranberry sauce. Bake them into muffins for a colorful, festive Christmas morning meal. This vegan cranberry muffin recipe freezes well, so make a few dozen extra to pull out as a fast vegan breakfast when time is short — or you need a taste of the holidays when the new year begins.
Cranberries aren’t just for cranberry sauce. Bake them into muffins for a colorful, festive Christmas morning meal. This vegan cranberry muffin recipe freezes well, so make a few dozen extra to pull out as a fast vegan breakfast when time is short — or you need a taste of the holidays when the new year begins.

Cashew Cranberry Muffins

Makes 12

Ingredients:

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• 1 cup white whole wheat flour

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• 1 cup spelt flour

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• 3/4 cup granulated sugar

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• 1 tablespoon ground flax

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• 1 teaspoon baking soda

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• 1 teaspoon baking powder

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• 1/4 teaspoon salt

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• 1 cup vanilla almond milk

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• 1 teaspoon white vinegar

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• 1/4 cup cashew butter

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• 1/4 cup vegan mayonnaise

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• 1 teaspoon pure vanilla extract

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• 1 cup fresh cranberries

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• 1/2 cup chopped roasted, salted cashews

Directions:

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1. Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.

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2. Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.

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3. Whisk together almond milk and vinegar in a separate bowl and set aside for 5 minutes to make “buttermilk”.

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4. Whisk in cashew butter, mayonnaise, and vanilla. Stir almond milk mixture into flour mixture.

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5. Fold in cranberries and cashews. Divide batter among muffin cups.

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6. Bake for 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.

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7. Cool in the pan for 10 minutes then invert onto a wire rack to cool. Serve warm.

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