Cranberry-Hazelnut Spelt Muffins

Name: Cranberry-Hazelnut Spelt Muffins
Ingredients: 1 cup all-purpose flour; 1 cup spelt flour; 3/4 cup plus 2 Tbs. sugar; 1 Tbs. golden flaxseed meal; 1 tsp. baking soda; 1 tsp. baking powder; 1/2 tsp. salt; 1 cup almond milk; 1 tsp. white vinegar; 1/4 cup hazelnut butter; 1/4 cup vegan mayonnaise; 1 tsp. vanilla extract; 1 1/4 cups fresh or frozen and thawed raw cranberries

13 ingredients

9 steps

Ingredients

1 cup all-purpose flour
1 cup spelt flour
3/4 cup plus 2 Tbs. sugar
1 Tbs. golden flaxseed meal
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup almond milk
1 tsp. white vinegar
1/4 cup hazelnut butter
1/4 cup vegan mayonnaise
1 tsp. vanilla extract
1 1/4 cups fresh or frozen and thawed raw cranberries

Directions

1

Preheat oven to 350F.
2

Coat 14 muffin cups with cooking spray.
3

Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.
4

Whisk together almond milk and vinegar in separate bowl.
5

Let stand 5 minutes before whisking in hazelnut butter, mayonnaise, and vanilla extract.
6

Stir almond milk mixture into flour mixture.
7

Fold in cranberries.
8

Divide batter among muffin cups.
9

Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.