I made these for breakfast the other day, and I can't stay away from them. They're sweet and nutty. I find myself having one after dinner or for a snack.
What:
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 cup brown sugar
- 2/3 cup oil
- 1/2 cup maple syrup (it will slip out better if you use the same measuring cup as used for the oil)
- 2/3 cup nondairy milk
- 1 tsp. vanilla
- 1 cup pecans, chopped
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 cup brown sugar
- 2/3 cup oil
- 1/2 cup maple syrup (it will slip out better if you use the same measuring cup as used for the oil)
- 2/3 cup nondairy milk
- 1 tsp. vanilla
- 1 cup pecans, chopped
How: Preheat oven to 400 F and grease a 12 muffin tin. In a small bowl, combine flour, baking powder, salt, and cinnamon and set aside. In a large bowl, stir together oil, maple syrup, milk, brown sugar, and vanilla. When well combined, sift in dry ingredients. Once the dry ingredients have been combined with the wet, fold in the chopped pecans. Spoon batter into greased muffin tin, so that each is 3/4 full. Bake for 18-20 minutes and let cool before removing from tin.
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