Cranberry, Orange & Pistachio Muffins With Vanilla Cream

mls | 1/2 cup orange juice (, You will need 1 maybe 2 oranges, (zest the orange before you juice it))

| 1 cup dried cranberries

| 2 cups all purpose unbleached flour ((sifted))

baking powder

baking soda

salt

| 1/2 cup sugar ((any light granulated sugar will work, as will coconut sugar))

| 1/2 cup pistachio nuts (, chopped, (see recipe notes))

orange zest (, a little more or less is fine (use the zest from the oranges you juice))

mls | 1/2 cup coconut oil (, in liquid form, (mild olive oil would also work))

mls | 1 cup non-dairy milk

apple cider vinegar ((white wine vinegar can also be used).)

vanilla extract

full fat coconut milk (, you just need the hard cream on top, (the whole can needs to be refrigerated for at least 12 hours before using).)

| 1/2 cup natural powdered sugar

vanilla bean powder (( You may sub this for 1 teaspoon of vanilla extract if you do not have vanilla bean powder but I do recommend you try to get the powder as the flavour is so much better).)

orange juice ((what was left when you drained the cranberries) if the cream is very thick and needs loosening.)