Melt the vegan ghee/butter and add both sugars to the bowl and whisk well.
Add the almond milk and vinegar to the butter/ghee mixture and whisk.
Stir in the flour and baking soda until smooth.
Add the cranberries and chocolate chips to the batter and for fold in.
Ensure the all the batter is mixed well.
Spray a mini muffin pan with oil then spoon in the muffin batter.
Bake in the oven at 170c for 12-15 minutes until the muffins are baked and golden brown.
Cool and pop out of the pan. Enjoy
- 100.0g Vegan Ghee/Butter
- 50.0g Dark Brown Sugar
- 50.0g Caster Sugar
- 100.0ml Almond Milk
- 0.0tsp Vinegar
- 175.0g Self Raising Flour
- 1.0tsp Baking Soda
- 50.0g Dried Cranberries
- 50.0g Dark Chocolate Chips