Pumpkin Cranberry Muffins

Remnants of a muffin I remembered to photograph before I completely scarfed it down!

I've recently come off a bad experience making a batch of low fat veggie muffins (here is the recipe if you want to try your hand at it). I don't want to dis anyone else's recipe and it could have totally been my fault but they turned out terrible. Not quite done, zucchini kinda stringy, too sweet – overall a poor substitution for the usually wonderful muffins I regularly make and consume. I've been in the mood for pumpkin so I made these totally lip-smacking Pumpkin Cranberry Muffins. They were just a touch sweet and had a wonderful cake-like interior. If you prefer something sweeter, you could add a couple more tablespoons of sugar or even sprinkle the top with sugar before you bake them.

Ingredients
Clabbered Soymilk
Mix together and set aside while you get the rest of the ingredients together.
2/3 cup soymilk
2 tsp apple cider vinegar

Dry Ingredients
Sift into large bowl
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 TB date sugar (or brown sugar)
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

Wet Ingredients
Mix together in small bowl
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup pure maple syrup
2 tsp vanilla extract
2 tsp apple cider vinegar

Final Ingredient
1/2 cup dried cranberries, chopped

Directions
Preheat oven to 375 degrees. Prepare muffin pan (line or oil). Add clabbered milk into wet ingredients and combine. Pour wet ingredients into dry and mix until barely combined. Fold in cranberries.

Scoop into muffin tin with ice cream scooper. Bake for 15 minutes or until inserted toothpick comes out clean.