ABOUT THE RECIPE:
Cranberry-Pecan Quick Biscuits are easy and delicious!
Makes 12 Mini-Biscuits
1 cup, plus 2 tablespoons whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
2/3 cup dried cranberries
½ cup, plus 2 tablespoons chopped pecans
1/3 cup maple syrup
1/3 cup vanilla flavored nondairy milk
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 in the cranberries and pecans and stir to combine. Stir in the nondairy 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 muffin cups will be very full. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 5 to 7 minutes. Carefully remove the muffins from the pans. Let cool 10 minutes. Serve warm or at room temperature.