blood orange cranberry muffins


Ingredients:

2 cups of flour (or gluten-free flour)

2/3 cups of organic cane sugar

2 tsp baking powder

1/2 tsp of baking soda

1 cup of blood orange juice

1/3 cup organic apple juice

2 tsp vanilla

1/2 tsp almond extract

1 cup frozen cranberries cut in half

3 tbsp of soymilk


Heat oven to 375. Mix together the flour, sugar, baking powder, and baking soda. Whisk everything so it's well combined. Then pour in the orange juice, apple juice, vanilla, and almond extract. Stir and make sure everything is completely mixed in. Then chop up the cranberries and throw them in. Stir to make sure they are mixed in well. If the dough is a little too dry add in the soymilk and stir.


Add little muffin tins to the muffin baking pan and spoon in the dough. You want to fill them about 1/2 way to 3/4 of the way. Bake for 23 minutes. Remove and set aside to cool for about 10 minutes. Then serve!





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