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

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