Pecan Cinnamon Muffins
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
unbleached all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | large |
eggs
slightly beaten |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
unbleached all-purpose flour
sifted |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | large |
eggs
slightly beaten |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl.
Combine egg, oil and milk in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Stir in pecans.
Spoon batter into greased 2½-inch muffin-pan cups, filling each 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam.
