Cranberry Orange & Pistachio Muffins With Vanilla Cream

Ingredients

• 1 cup dried cranberries (I try to use dried fruit with no added sugar, oil or other additives although sometimes it's a little difficult to find).
• 1/2 cup orange juice
• 2 cups all purpose unbleached flour (sifted)
• 2.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar (any light granulated sugar will work, as will coconut sugar)
• 1/2 cup chopped pistachio nuts (see recipe notes)
• zest of 1 large orange
• 1/2 cup coconut oil in liquid form (mild olive oil would also work)
• 1 cup non-dairy milk (I used my cashew milk but any unsweetened milk will be fine.
• 1 tablespoon apple cider vinegar (white wine vinegar can also be used).
• 1 tablespoon vanilla extract
• The hard cream from 1 400ml can full fat coconut milk (the whole can needs to be refrigerated for at least 12 hours before using).
• 1/2 cup powdered sugar (This one is vegan)
• 1/2 teaspoon of 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).
• 1 - 2 tablespoons orange juice (what was left when you drained the cranberries) if the cream is very thick and needs loosening.