Cranberry Swirl Mini Loaves
[Vegan]

For the Streusel:

1. In a small bowl make the streusel topping by combining everything and mix evenly. Set aside.

For the Loaves/Muffins:

1. In a small sauce pan reduce 1 cup of cranberries (+ sprigs of thyme, if using), mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.
2. Prepare mini-loaf pan by greasing with coconut oil, or vegan butter.
3. Preheat oven 425°F.
4. In a mixing bowl whisk the flour, baking powder, and salt. in another bowl whisk flax seed eggs + sugar until thick and then add in the veggie oil, vegan mayo, and almond milk. now combine the liquid to dry ingredients, with the remaining cranberries. Try not to over-mix. Seriously, it’s a rather dense looking batter.
5. Fill mini loaf pan a little over 3/4 way up, these will expand/rise. spoon about a teaspoon, more or less, of the reduced cranberry sauce on top of each muffin. Use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. Finally, top with streusel topping, amount at your discretion.
6. Bake 17 – 20 minutes​
7. Remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.