Add melted vegan ghee or butter to a bowl with the sugars and whisk together.
Add non dairy milk and vinegar then whisk the ingredients well.
Add baking powder, baking soda and self-raising flour and whisk the ingredients well.
Add in the dried cranberries and dark chocolate chips, fold in the cranberries and chocolate into the batter until distributed evenly.
Spray a mini muffin pan with non stick spray and add a spoonful of batter to the tray.
Bake in the oven at 170c for about 15 minutes until baked and golden on top, remove from the oven and allow to cool for about 2 minutes, then gently pull out each muffin and allow to fully cool.