The recipe for fresh cranberry muffin is easy and versatile. The cranberries can be fresh or frozen. Just use whatever you have on hand. In either case chop the cranberries into small pieces or for a bigger burst of cranberry flavour leave them whole.
This recipe uses a flax egg. For those of you who are new to vegan cooking flax eggs are a combination of flax meal and water. The mixture is allowed to set for 5 minutes until it gels. Once the mixture is thick the flax egg replaces a chicken egg one to one. Just mix 1 tbsp of flax meal and 2 1/2 tbsp of water thoroughly.
The recipe also calls for almond milk but it can be replaced with most nut milks, soy milk and even oat milk.
Cranberry muffins are great for lunch on a cold winter day or easy to grab for a quick breakfast. Serve with your favourite tea and jam or jelly.
Enjoy!Continue reading Fresh Cranberry Muffins