Sometimes, small tweaks can revive an old recipe. In this case, I turned a recipe I made last summer into a slightly different recipe featuring a couple different baking ingredients. With this new year, I give you a facelift of a previous recipe: vegan cranberry pecan chocolate chip muffins.
- 1 ½ cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup agave nectar
- ½ cup applesauce
- ½ cup soy milk
- ¼ cup vegetable oil
- ½ cup dried cranberries
- ½ cup roasted pecans
- ½ cup chocolate chips
Preheat the oven to 375 degrees. Combine the dry ingredients first (flour, baking powder, salt). Next, add the agave, applesauce, soy milk, and oil. Stir together with a wooden spoon and if you’d like to get the lumps out, give them a quick whip with the hand mixer. Make sure to not mix more than necessary so the muffins don’t end up tough.
Fold in the cranberries, pecans, and chocolate chips.
Grease a muffin tin and fill halfway up with the batter. If you’re using a mini muffin tin, the recipe would probably make about 48 muffins. I used a combination of both and if I remember correctly I got about 18 small and 10 regular-sized.
Bake in the oven for 12 minutes or until a toothpick can come out clean after piercing the muffins in the middle. It’s going to take about 20 minutes to cook if you’re making larger muffins.
What kinds of tried and true recipes would you like to give a facelift? Post in the comments below.