CARROT, CHERRY & CHAI PEAR MUFFINS

Did you know that when you use vinegar and baking soda together, it creates carbon dioxide, which makes muffins, cakes and pancakes fluffier? That means our (apple cider) vinegar-based shrubs are not only functional, but also add a punch of flavor that you wouldn't get from plain apple cider vinegar!
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Here's the recipe we used for these:
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2/3 cup all purpose flour
2 cups whole wheat flour
1/3 cup cornmeal
1/3 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup Chai Pear Element Shrub
1/2 cup Blood Orange Olive Oil (We used the @cookeryshops)
1/4 tsp salt 7/8 cup almond milk (shrubs will curdle cow's milk)
1/3 cup maple syrup
2 eggs
1 1/2 cups of diced frozen cherries
1 cup shredded carrots
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Mix dry and wet ingredients separately. Combine and let sit for 30 minutes. Add to muffin pan with ice cream scoop and bake at 425° for 18 minutes. Makes 12-18 muffins.