Recipes
Pecan Muffins
-
-
Generous-sized muffins that are chock-full of pecans for a nutty taste.
-
- Ingredients:
- 1½ Cup Arrowhead Mills Whole Grain Pastry Flour
- ¼ Cup Arrowhead Mills Soy Flour
- 2½ teaspoon aluminum-free baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ½ Cup toasted pecans, chopped
- ½ Cup canola oil
- ½ Cup apricot or peach all-fruit spread
- 2 large eggs, lightly beaten
- 1½ teaspoons vanilla extract
- ¼ Cup sugar
-
- Directions:
- Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, whisk the flours, baking powder, salt, nutmeg, and pecans.
- In a small bowl, mix the oil, fruit spread, eggs, vanilla extract, and sugar. Add to the flour mixture, and stir just until moist. ( Do not over mix or the product will be heavy and tough).
- Fill cups ¾ full. Spoon into the cups until ¾ full. Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.
-
-
-