2 cups pumpkin seed flour
1/4 cup unbleached flour
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup almond milk
1/4 cup raps oil
1/2 cup honey
zest from 1 orange
3/4 cup dried cranberries
Preheat oven to 350.
Line a mini muffin tin with 24 paper liners.
In a large bowl, combine the dry ingredients.
In a medium bowl mix the almond milk, oil, honey, eggs and orange zest.
Fold into the flour mixture. Stir in the cranberries.
Divide the batter among the muffing cups.