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Oatmeal Cranberry Muffins

Ingredients (use vegan versions): 1 cup of all purpose flour 1 cup of oatmeal flour* 1 cup of soaked, dried cranberries, preferably sweetened 1/2 cup vegan sugar 3 1/2 teaspoon baking powder Egg replacer to equal one egg 1/4 teaspoon salt (may be omitted)
3/4 cup soy or rice milk 1/3 cup neutral-tasting oil a handful of sunflower seeds, chopped almonds, etc. Directions: *To make oatmeal flour, whizz oatmeal in a food processor until finely ground Pre-heat oven to 400 degrees F. Combine dry ingredients in a medium- sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix. Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling. Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin. Serves: 12 Preparation time: 15 more Free recipe and All Free recipe

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