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:
        1. Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray or line with paper cups.
        2. In a large bowl, whisk the flours, baking powder, salt, nutmeg, and pecans.
        3. 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).
        4. 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.