Lemony Maple-Cranberry Muffins - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 2 teaspoons vegan buttery spread, for coating muffin cups
• 1¼ cups unsweetened dairy-free milk
• 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)
• 2 cups whole wheat flour
• 1/3 cup toasted wheat germ
• 1½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon lemon zest
• 2/3 cup firmly packed vegan dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tablespoon extra-virgin olive oil
• 1/2 cup sweetened dried cranberries