• 2 c. white flour
• 2/3 c. brown sugar
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 t. grated orange peel
• 3/4 c. dried cranberries
• 1 c. Silk soy milk, plus 2 t. lemon juice
• 1/3 c. olive oil
• 1 egg
• 1 t. vanilla

• Whisk together soy milk, lemon juice, oil, egg and vanilla in a small bowl.
• Combine first seven ingredients (flour - cranberries) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins) and bake at 400º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

More Muffins by Barbara Albright and Leslie Weiner, p.25