Cranberry Pecan Muffins

Cranberry Pecan Muffins

1 3/4 c white whole wheat flour or whole wheat flour

1/2 c sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

1 egg

3/4 c vanilla almond milk (or rice milk)

3 T olive oil or canola oil

1/3 c dried cranberries, coarsely snipped

1/3 c chopped pecans

Preheat oven to 400° F.  Coat 12 muffin cups with nonstick cooking spray (or use a muffin liner).  In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt.  In a separate bowl, whisk together egg, almond milk, and olive oil.  Combine wet and dry ingredients and mix together until moist.  Gently stir in dried cranberries and pecans.  Using a 1/3 c measure or scoop, spoon batter evenly into the muffin tin.  Bake for 12 – 15 minutes or until done.  Cool on a wire rack for 5 minutes and then serve warm.  Yield:  12 muffins

Tip:  When snipping the dried cranberries, I usually measure them out into a glass container and snip them coarsely using kitchen shears.  This also is a great way to snip fresh herbs.

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