Grease a muffin tray or moulds with a non stick cooking spray.
Mix together the almond milk and apple cider vinegar in a mixing bowl and keep aside.
In a large bowl combine together the ground flax seed, wheat flour, baking powder, cinnamon powder and salt.
Melt the jaggery in a pan on high flame by mixing it with half cup of water. If there are any impurities strain the jaggery+water liquid through a sieve and keep aside.
In a medium bowl, whisk together the jaggery syrup, oil, milk mixture, vanilla extract and lemon zest.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until well mixed.
Fold in the sliced cranberries, so that they get well scattered.
Scoop the batter into the prepared muffin moulds, such that 3/4th of the muffin cup is filled with the batter.
Sprinkle sugar on top (optional)
Decorate with sliced cranberries and flax seeds.
Bake the muffins in microwave at 80% for 2 minutes, until the surfaces are golden brown and when a toothpick is inserted in the center of the muffins, it comes out clean.
Transfer the muffin moulds to the cooling rack.
Now remove the muffins out of the moulds and let them cool completely.
Serve to your loved ones with love.
