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Butterhead Kitchen: Cranberry Pecan Chocolate Chip Corn Muffins

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Cranberry Pecan Chocolate Chip Corn Muffins.

Cranberry Pecan Chocolate Chip Corn Muffins

(prep time: 10 minutes, cook time: 18 minutes, makes 10-12)

Ingredients

  • 3 Tbsp flaxseed meal
  • 1 ¼ cup oat flour (you can make your own if you wish by high speed blending dry oatmeal)
  • 1 ¼ cup ground cornmeal or corn flour
  • ½ teaspoon baking soda
  • pinch of cinnamon
  • 1 cup water
  • ½ cup pure maple syrup
  • ½ cup dried cranberries
  • ½ cup vegan chocolate chips
  • ½ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees.
  2. Combine flaxseed meal, oat flour, cornmeal, cinnamon and baking soda.
  3. Add water and maple syrup.
  4. Fold together with a spoon until blended.
  5. Add cranberries, chocolate, and pecans. Fold together.
  6. Place a little less than ¼ cup (ice cream scoop is best) of batter into 12 muffin tin sections. I use a silicone pan so no greasing of the pan is necessary. Adjust depending on what you are using.
  7. Bake for 18-20 minutes, poking with toothpick after 18 minutes to check if done. If toothpick is dry, remove from oven.
  8. Allow to cool for 10 minutes and enjoy!

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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