1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup soy milk
2 tsp. apple cider vinegar
3/4 cup brown sugar
1/4 cup oil
2 tsp. vanilla extract
1 cup cashews, chopped
1 cup dried mango, diced
Preheat the oven to 375 degrees.
Combine the soy milk and apple cider vinegar and set aside.
Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
In a separate bowl, combine the sugar, oil, vanilla extract, and curdled soy milk. Mix the dry ingredients with the wet ingredients, then add the cashews and mango.
Scoop the batter into a lightly greased muffin pan. Bake for about 30 minutes, or until golden brown.