1/2tablespoonegg replacer powderEner-G brand or homemade
1/2cupsoy or rice milk
1/3cupunsweetened apple sauce
1teaspoongrated orange zest
Put the cranberries in a bowl and pour the hot water and agave nectar over them. Stir and set aside for at least 15 minutes to allow the cranberries to plump up.
Preheat the oven to 400ºF. Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners.
In a large bowl, stir together the dry ingredients: flours, flax seeds, sugar, egg replacer, baking powder, baking soda, and salt. In another bowl, stir together orange juice, soymilk, apple sauce, vanilla, and orange zest. Strain the liquid from the cranberries into the liquid ingredients. Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don’t over-stir. Stir in cranberries and nuts.
Spoon batter into prepared muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Remove muffin pan to a wire rack. Cool for 5 to 10 minutes before carefully removing muffins from cups. Makes about 14-16 regular-sized muffins.