This morning, I made these tasty & invented cranberry & clementine chocolate chip muffins! They are so delectable & seasonal too! These are great as a special breakfast, smeared with vegan butter. Yummy, I say! Check them out!
Recipe: For 16 heart-shaped muffins
* For the dry ingredients:
2 cups organic light spelt flour
1 cup organic white flour
4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
2/3 cup fresh frozen cranberries
2/3 cup shelled walnut halves, cut up , measured when cut up
2/4 cup vegan semi-sweet chocolate chips
* For the wet ingredients:
1/2 cup maple syrup
6 tablespoons canola oil
2/3 cup freshly squeezed clementine juice
1. Preheat your oven to 220° C ( 425 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.
2. In a large bowl, combine light spelt flour, white flour, sea salt, baking powder & cinnamon. Mix well. Add fresh frozen cranberries, chopped walnuts & vegan semi-sweet chocolate chips. Combine well. Set aside.
2. In another smaller bowl, combine maple syrup, 6 tablespoons of canola oil & fresh clementine juice. Mix well with a whisk.
3. Now, add wet ingredients to the dry ingredients to form a dough. Combine well. Do not overmix!!! Spoon your dough equally divided filled for 2/3 into your heart-shaped silicon baking ware, pushing the dough down into the heart shape & place onto an oven rack into the hot oven. Bake for about 12 minutes, until the tops are golden & browned. Test with a mini skewer, into the middle top of each muffin, to see if the insides are cooked enough. If not, add them back into the oven & bake for some extra minutes. Do the pin test again. If ready, transfer to a wire rack, to cool into the silicon pan, until completely cold. Unmold the muffins carefully, upside down is the best way, carefully pushing the muffin down, out of the muffin pan to prevent breaking the muffins!!! Enjoy them cold, sliced open, eaten with some good vegan butter! MMM!!! If you have leftovers, store them in a muffin or cookie box.