Cranberry Muffins (Vegan)

1. Preheat
   Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
2. Mix Dry Ingredients
   In a large bowl, whisk together 240 g (2 cups) all-purpose flour, 150 g (¾ cup) sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. Mix Wet Ingredients
   In a separate bowl, mix 240 ml (1 cup) non-dairy milk, 80 ml (⅓ cup) avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar or lemon juice.
4. Combine
   Pour wet into dry and stir gently until just combined. Do not overmix.
5. Fold in Cranberries
   Gently fold in 125 g (1 cup) fresh or frozen cranberries.
6. Bake
   Fill muffin cups ¾ full. Bake for 20–25 minutes until a toothpick comes out clean.
7. Cool
   Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes:

• Do not overmix — stirring just until combined keeps muffins light and tender.
• Using frozen cranberries straight from the freezer (don’t thaw) prevents them from bleeding too much into the batter.

Storage:

• Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.

Swaps:

• Replace cranberries with blueberries, raspberries, or diced apple.
• Use coconut sugar for a less refined sweetener.

Tips:

• Press a few extra cranberries onto the tops before baking for a bakery-style finish.
• Add orange zest to the batter for a classic cranberry-orange pairing.