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Ginger Cranberry Muffins

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2 cups (240 g) whole-wheat pastry flour

1/4 cup (20 g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup (96 g) raw sugar

3/4 cup (180 ml) almond or other nondairy milk

1/2 cup (120 g) vanilla soy or other nondairy yogurt

1/4 cup (60 ml) canola oil

1/4 cup (88 g) blackstrap or regular molasses

1 tablespoon plus 1 teaspoon (8 g) grated ginger root

2/3 cup (42 g) fresh cranberries, halved

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