Procedure

• Preheat oven to 175C.
• In a bowl mix together wheat flour, rice flour, flax seed powder, salt and baking powder.
• Make a well in the centre and add oil, soy milk and vanilla essence.
• Fold the ingredients with a spoon. Do not over work batter.
• Add the cranberries and fold.
• Divide batter between 12 muffin moulds lined with paper liners.
• Bake in oven for 25-30 minutes or until a tooth pick inserted comes out clean.
• Let the muffins cool for a while on a wire rack.
• Serve warm.