I just made these muffins, they were delicious. They are not very big but very very tasty.
Pecan-Oat Muffins
Recipe By :Shirley and Maria Streshinsky
Serving Size : 12 Preparation Time :0:00
Categories :
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 teaspoon Baking soda
1 1/2 teaspoons Baking powder
1/4 teaspoon Salt -- (rounded measure)
1 cup Buttermilk or yogurt
1 Egg
4 tablespoons Butter -- melted
6 tablespoons Brown sugar
1 1/2 teaspoons Vanilla extract
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.
Recipe Source:
OATS! A BOOK OF WHIMSEY by Shirley and Maria Streshinsky (c) 1996
Celestial Arts, Berkeley, CA - 80 pages - $5.95
As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-01-1997
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Per Serving (excluding unknown items): 163 Calories; 10g Fat (55.5% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Daniele
