Cranberry Apple Muffins (vegan with simple substitutions)

The base of this muffin can be used for several kinds of muffins just changing the fruit you put in it (Or chocolate and nuts instead of the healthier stuff).  Pumpkin and chocolate chip is a favorite non-fruit muffin.

1 1/2 Cup whole wheat (you can double the wheat in this and not change any of the spicing and get the base for other muffins, Pumpkin I just add more spices and leave it at 1 1/2c ww)
1tsp baking soda
1 pinch salt
1 heaping TBSP cinnamon
1/4 tsp nutmeg
1 Cup cranberries
1 granny smith peeled and chopped (I sometimes make just cranberry muffins if an apple isn't handy - I'll just make the 1 Cup cranberries a little more heaping!)

3 eggs (you can use applesauce instead or use 1/4 Cup applesauce to replace each egg you remove if you use applesauce you have to decrease the oil by a 1/4 cup - so 3/4 Cup applesauce and 1/4 Cup oil - if replacing all the eggs.)
3/4 Cup - 1 Cup vegan sugar or 1/2 Cup brown sugar plus 1/4 Cup other kind of sugar anything lighter in taste if using brown.  (you can use all light brown and it gives a richer earthier sweet, I do not tightly pack the brown sugar when measuring)  You can easily reduce the sugar by also using less cranberries as they can be REALLY tart.
1/2 Cup olive oil you can add more should your batter be dry, but I like to start out with less.

 

Preheat oven to 350. Okay, so dry stuff (not sugar) in a bowl, wet stuff and sugar in the other bowl.  Beat together wet stuff plus sugar. Pour cranberries into dry bowl... coat.  Pour apple chunks into dry bowl... coat.  Then rubber spatula the wet stuff into it and mix vigorously until all flour is blended into the wet and use a 1/4 cup measuring cup and scoop batter into the muffin tins.  I use unbleached paper liners to keep the muffins super portable and to avoid cleaning anything. Bake for 20-25 minutes.  I almost always use 22 minutes, maybe your stove is more awesome so always check them!  If you've used a good amount of sugar your muffin tops will be stiff and DELICIOUS! I also leave them on the counter uncovered so the tops stay firm and lovely. They are always eaten within the first night or the next morning anyway.