Peanut Butter Cranberry Muffins: What:- 1 cup …

Peanut Butter Cranberry Muffins:

– 1 cup nondairy milk
– 1 tsp. apple cider vinegar
– 2/3 cup dried cranberries
– boiling water
– 2 cups flour
– 1 tsp. baking soda
– ½ tsp. salt
– ½ cup sugar
– 1 cup creamy peanut butter
– ½ cup canola oil

How: Preheat oven to 350 F and grease a twelve muffin tin, or line with cupcake liners.

Mix together nondairy milk and apple cider vinegar in a measuring cup and set aside to curdle. Boil water and soak cranberries. In a small bowl, combine flour, baking soda, salt, and sugar. When well mixed, add peanut butter, oil, and nondairy milk. Stir until there are no lumps. Drain the cranberries, which should be soft at this point, and fold them into the batter. The batter should be fairly thick and grainy. Spoon batter into muffin tin and bake for 18-20 min.