Corn Cranberry Muffins No Wheat Recipes
DAIRY-FREE VEGAN CRANBERRY MUFFINS
These are wonderfully moist, healthy muffins perfect for vegans, or for those who, like me, are carnivores who are allergic to milk protein. It is 100% non-Dairy, and low in fat.
Provided by The Red Knight
Categories Dessert
Time 35m
Yield 13 Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Mix together Rice/Soy Milk, Applesauce, oil, and granola cereal, and let it soak for 5-10 minutes, or until the granola is soft.
- In a separate bowl, mix flour, baking powder, cinnamon, sugar, and salt.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and mix.
- You may need to add 2 more Tablespoons of Rice/Soy Milk to make the dough softer.
- Then, add the cranberries.
- Put the muffin papers into the muffin slots and fill 2/3 full with muffin dough.
- Sprinkle tops lightly with sugar and cinnamon.
- Stick in oven on middle rack.
- Cook 400 degrees F for 20-25 minutes.
- (My best results were at 22 minutes).
- Remove from oven.
- Let cool for five minutes.
- Eat and enjoy!
- YUMMY!
- Take out of oven, let cool for five minutes, and then EAT!
Nutrition Facts : Calories 221.7, Fat 8.1, SaturatedFat 1.1, Sodium 266, Carbohydrate 34.5, Fiber 2.2, Sugar 14.9, Protein 3.5
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