BLUEBERRY AND PECAN MUFFINS (recipe)

[Guest guest]

i tried this recipe this morning and thought it was

excellent....one of the best blueberry muffin recipes

i've ever tried.

i did make some changes....i substituted 1/2 cup of

the whole wheat flour for 1/2 cup of the all purpose

flour and i left out the lemon zest and nutmeg. the

recipe yielded 12 mini muffins and 10 regular sized

muffins. i took the mini muffins out of the oven

after 15 minutes and they were perfect. i left the

other muffins in for the full 20 minutes. next time i

make these, i'll probably sub out 3/4 cup of whole

wheat flour instead of only 1/2 a cup.

 

BLUEBERRY AND PECAN MUFFINS

 

1 3/4 c. all purpose flour

1/4 c. sugar

1 1/2 tsps. baking powder

1/2 tsp. salt

3/4 c. milk

1/3 c. cooking oil

1 egg well beaten

1 tsp. vanilla

1 c. fresh or frozen blueberries thawed and drained

1 c. chopped pecans

1 tsp. grated lemon peel

1/2 tsp. fresh grated nutmeg

4 tbsps. sugar

 

Mix together by hand the flour, sugar, baking powder,

and salt in large mixing bowl. Combine the milk, oil,

vanilla, egg together and then add all at once to dry

ingredient until moistened. Do not over mix. Gently

mix the 4 tablespoons sugar, drained berries, lemon

peel and pecans together. Fold the berry mixture

lightly into the batter. Fill greased muffin pans half

full. Bake for 20 minutes at 400 F or until done.

Makes 12 muffins.

 

 

 

 

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