Name: Cranberry Pecan Cornmeal Muffins
Yield: 4 servings
Ingredients: 1 cup Cornmeal; 1 cup Non-dairy Milk (I Used Rice Milk; 1/3 cups Earth Balance Buttery Spread, Melted; 1 teaspoon Vanilla Extract; 1 Tablespoon Apple Cider Vinegar; 1 cup Unbleached All-purpose Flour; 3/4 cups Sugar (I Used Turbinado); 1 teaspoon Baking Powder; 1 pinch Salt (the Buttery Spread Is Very Salty); 1/2 cups Dried Cranberries; 1/2 cups Pecans, Coarsely Chopped

Servings: 4 persons

1 cup Cornmeal
1 cup Non-dairy Milk (I Used Rice Milk
1/3 cups Earth Balance Buttery Spread, Melted
1 teaspoon Vanilla Extract
1 Tablespoon Apple Cider Vinegar
1 cup Unbleached All-purpose Flour
3/4 cups Sugar (I Used Turbinado)
1 teaspoon Baking Powder
1 pinch Salt (the Buttery Spread Is Very Salty)
1/2 cups Dried Cranberries
1/2 cups Pecans, Coarsely Chopped

1
In a small bowl, mix the rice milk and cornmeal together. Let it sit for 1 hour.
2
Preheat oven to 350 F.
3
Add the melted Earth Balance, vanilla and vinegar to the cornmeal mixture and stir.
4
In another bowl, mix together the flour, sugar, baking powder, salt, cranberries and pecans.
5
Pour the wet ingredients into the dry ingredients and stir until well blended. Divide evenly into 12 lined or oiled muffin cups.
6
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before trying to remove them to a cooling rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Pecan Cornmeal Muffins

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