Cranberry Pecan Cornmeal Muffins

• 1 cup Cornmeal
• 1 cup Non-dairy Milk (I Used Rice Milk
• 1/3 cups Earth Balance Buttery Spread, Melted
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Apple Cider Vinegar
• 1 cup Unbleached All-purpose Flour
• 3/4 cups Sugar (I Used Turbinado)
• 1 teaspoon Baking Powder
• 1 pinch Salt (the Buttery Spread Is Very Salty)
• 1/2 cups Dried Cranberries
• 1/2 cups Pecans, Coarsely Chopped

1. In a small bowl, mix the rice milk and cornmeal together. Let it sit for 1 hour.
2. Preheat oven to 350 F.
3. Add the melted Earth Balance, vanilla and vinegar to the cornmeal mixture and stir.
4. In another bowl, mix together the flour, sugar, baking powder, salt, cranberries and pecans.
5. Pour the wet ingredients into the dry ingredients and stir until well blended. Divide evenly into 12 lined or oiled muffin cups.
6. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before trying to remove them to a cooling rack.

cornmeal, milk, buttery, vanilla, apple cider vinegar, flour, sugar, baking powder, salt, cranberries, pecans

Taken from tastykitchen.com/recipes/breads/cranberry-pecan-cornmeal-muffins/ (may not work)