Pecan-Oat Muffins
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| * exported from bigoven * |
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| recipe by :shirley and maria streshinsky |
| serving size :12 |
| cuisine : |
| main ingred. : |
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| amount measure ingredient -- preparation method |
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| 3/4 cup | minced pecans |
| 1 cup | rolled oats --quick or old-fashioned |
| 1/2 cup | unbleached white flour |
| 1/2 tsp | baking soda |
| 1-1/2 tsp | baking powder |
| 1/4 tsp | salt --rounded measure |
| 1 cup | buttermilk or yogurt |
| 1 | egg |
| 4 Tbsp | butter --melted |
| 6 Tbsp | brown sugar |
| 1-1/2 tsp | vanilla extract |
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| preheat oven to 350 degrees and lightly grease 12 muffin cups. |
| dry-roast the pecans and oats in a skillet over low heat for about 10 |
| minutes, stirring frequently, until the oats are lightly browned. sift |
| together flour, soda, baking powder, and salt into a medium-size bowl. |
| stir in the toasted oats and pecans and make a well in the center. in a |
| separate container, beat together the remaining ingredients, and pour |
| this mixture into the well. mix just enough to blend. fill the muffin |
| cups 2/3 full, and bake for 15 to 20 minutes, or until a toothpick comes |
| out clean. this recipe yields 12 muffins. |
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| recipe source:oats! a book of whimsey by shirley and maria streshinsky |
| formatted for mastercook by joe comiskey, jpmd...@prodigy.com |
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| (ID: 5457) Mirror: rec.food.recipes: Fri, Oct 29, 2004 |