Another muffin recipe from Vegan Brunch. Another success, this time even more so than the blueberry muffins. These light, fluffy muffins are soy-free, using no nondairy milks; instead using orange juice for liquid and flavor, along with some orange zest for pep, and almond extract to blend well with the cranberry flavor.
I'm allergic to the pecans in the recipe, so I substituted sliced almonds. There aren't fresh cranberries available now, so I subbed frozen berries. Last, I subbed whole wheat pastry flour for about 1/2 of the regular flour. These changes all worked very well, and you couldn't tell there was any WW flour before.
These are currently my favorite muffins besides pumpkin, so I can't wait to make them again.