[edit] Ingredients
¾ |
cup Minced pecans |
1 |
cup Rolled oats, quick or old-fashioned |
½ |
cup Unbleached white flour |
½ |
teaspoon Baking soda |
1 ½ |
teaspoons Baking powder |
¼ |
teaspoon Salt (rounded measure) |
1 |
cup Buttermilk or yogurt |
1 |
|
4 |
tablespoons Butter melted |
6 |
tablespoons Brown sugar |
1 ½ |
teaspoons Vanilla extract |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
This recipe yields 12 muffins. |
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[edit] About Pecan-Oat Muffins
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