Spelt Cranberry Muffins



2 cups spelt flour

¼ cup ground flax seeds (meal)

1 ts. baking powder

1 ts. baking soda

⅛ ts. sea salt (if using unsalted margarine)


½ cup raw/brown sugar (demerara, turbinado, muscavado, whatever you have, like or chose)

½ cup vegan margarine – at room temperature, especially if a firm variety

1 ts. vanilla extract

¼ cup soft silken tof

¼ cup unsweetened soy or almond milk

1 ts. baking powder


1 cup of fresh cool water

1.5 cups of fresh or frozen cranberries (you can add other berries or a mix as well).



Preheat oven to 350°F (177°C) and line 12 muffin tins with cupcake liners. [I sometimes also grease the tops of the tins.]

In a medium to large mixing bowl stir together all dry ingredients (flour, flax, baking powder, baking soda and salt (if using)). Set aside.

In a medium to large bowl cream together sugar and margarine with a silicone/rubber spatula or wooden spoon. Add vanilla and stir until uniform.

In a blender, or measuring cup/jar when using a handwand, add: tofu, milk and 1 ts. of baking power. Blend until smooth. Add creamy mixture (replaces the egg) to the other wet ingredients and cream until uniform and somewhat fluffy. Do not over mix.

Add dry ingredients to wet ingredients, mixing until uniform each time, and alternating with water (three additions each).

Fold in cranberries. With a soup spoon, scope batter into muffin trays.


Bake in oven at 350F until risen, tops are golden, and a wooden toothpick comes out clean (25-35 min. depending on the oven).

Remember not to crash, bang or shout in the kitchen while these are baking because like cakes, they can fall—and few things are as depressing as fallen muffins.

Make 1 dozen large muffins, or 4 dozen minis.


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