Cranberry Muffins

2 -1/2 cups Arrowhead Mills® White Flour
3/4 Tablespoon baking powder
1/2 cup Hain® Turbinado Sugar
1 teaspoon ground cinnamon
1/4 teaspoon Hain® Sea Salt
1 egg or equivalent egg substitute
1-1/3 cups WestSoy® Low Fat Vanilla Soymilk
6 Tablespoons Hain® Safflower Oil
6 oz dried cranberries

Preheat oven to 400°F. Grease muffin pan. In a medium bowl, sift flour and baking powder then stir in sugar, cinnamon and salt. In another bowl, beat the egg, soymilk and oil together. Add this mix to dry ingredients all at once. Fold in the cranberries. Spoon batter into prepared muffin pan. Bake 15 to 20 minutes or until golden brown. Let muffins cool a few minutes before turning out onto a cooling rock.

Makes 16 muffins