• Elisa Juarez

Pecan Muffins

Adapted from The Fanny Farmer Cookbook


2 cups flour (I use a mixture of oat flour, brown rice flour, and/or unbleached flour. Using whole grain flours gives the muffins more texture and flavor) 3 tsp. baking powder 1/2 tsp. salt 1/4 cup sugar 1 egg, slightly beaten 1 cup milk 1/4 cup melted butter 1/2 cup chopped pecans


Preheat oven to 375 degrees. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, butter, and pecans, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into muffin pans, filling each cup about two-thirds full. Sprinkle with sugar, cinnamon, and more chopped pecans. Bake for about 20-25 minutes.



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