Orange-pecan mini muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ½ | cup | Sugar |
| Orange peel of 1 orange, | ||
| ;finely grated | ||
| 2 | Eggs, beaten | |
| ¾ | cup | Orange juice or juice of 1 |
| ;fresh orange mixed with | ||
| ;enough milk to make 3/4 c. | ||
| 1 | cup | Pecans, finely chopped |
Directions
Heat oven to 400 degrees.
Grease 12 regular muffin cups or more mini-muffin tins (no exact number is given since they come in different sizes).
Combine flour, baking powder, baking soda, salt, sugar, and grated orange peel on a piece of wax paper.
Beat eggs in a bowl and beat in orange juice. Add dry ingredients and stir gently with a spoon until barely blended. There will still be large lumps of flour. Add pecans and fold a few times to disperse. Lumps of flour will remain. Fill muffin tins ⅔ full and bake until the muffins are golden brown, about 20 minutes.
Nutritional analysis per serving: 178⅕ calories; 7⅒ g total fat; (⅘ g saturated fat); 3⅘ g protein; 26⅕ g carbohydrates; 35 mg cholesterol; 227 mg sodium.
Source: Lafayette Journal and Courier, formatted for MM by B.A. Cleaver Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999