ABOUT THE RECIPE:

A tasty cross between a mini-muffin and a crispy biscuit, these Cranberry-Pecan Quick Biscuits make an easy and delicious edition to a festive breakfast or brunch.

Makes 12 Mini-Biscuits

INGREDIENTS:

• 1 teaspoon olive oil or vegan buttery spread (to coat muffin tin)
• 1 cup, plus 2 tablespoons whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2/3 cup dried cranberries
• 1/2 cup, plus 2 tablespoons chopped pecans
• 1/3 cup maple syrup
• 1/3 cup sweetened or unsweetened vanilla flavored (or plain) dairy-free milk

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Oil a 12-cup mini-muffin tin.

Put the flour, baking powder, baking soda and cinnamon in a large bowl and stir with a dry whisk to combine. Add the cranberries and pecans and stir to combine. Stir in the dairy-free milk and maple syrup. Mix just until incorporated. The batter will be quite thick.

Divide the mixture among the muffin cups, using a large spoon or cookie scoop. (The cups will be very full.) Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a biscuit comes out clean.

Put the pan on a wire rack and loosen the sides of each biscuit with a knife. Let cool for 5 to 7 minutes. Carefully remove the biscuits from the pan. Let cool about 10 minutes more before serving. Serve warm or at room temperature.