Ingredients
- 1½ cups whole-wheat pastry flour
- 1½ tsp. baking powder
- ½ cup chopped (roasted) pecans
- 1/3 cup Maine maple syrup
- 2 Tbsps. oil (olive, corn, nut)
- 1 egg
- 2/3 cup water (milk or cream)
- 1 tsp. vanilla
Servings:
Units:
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin.
- In a medium bowl, whisk together the whole-wheat pastry flour and baking powder. Whisk in the chopped pecans.
- In a 2-cup measuring receptacle, whisk together maple syrup and oil. Add the egg. Add the water or cream and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just enough to mix. Spoon into muffin tin. Bake until a toothpick comes out clean, about 12-15 minutes.
Recipe Notes
Nutritional analysis per muffin: 136 calories, 2.4 grams protein, 18 grams carbohydrates, 6 grams fat, 67 mg. sodium, 2.4 grams fiber.
- To roast pecans, spread a thin layer on a sheet pan and roast in a 350-degree F oven until toasty, about 3-5 minutes. No pecans? Try walnuts, almonds or hazelnuts. Nut allergy? Use sesame seeds or pumpkin seeds. For better flavor, toast before using.
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