Sunday, November 1, 2009

In Honor of November

I woke up this morning craving something with pecans... now that it's officially November, it must be why. I love pecan pie! I made some whole wheat raspberry pecan muffins to celebrate the official start of pecan festivities. Since Danimal is still out of town for another 4 days, I get to enjoy these scrumptious delights myself! The raspberries and pecans combine to make a hearty and delicious muffin.

Raspberry Pecan Muffins
Makes 12 regular sized muffins
adapted from

1 cup all-purpose flour  3/4 cup all-purpose flour
1/2 cup whole wheat flour  3/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon  1 tsp cinnamon
1 egg
1/2 cup milk
1/2 cup unsalted butter, melted
1 1/4 cup fresh raspberries (coat with a tbsp of flour)
1/2 cup pecans, roughly chopped

Preheat oven 350. Grease muffin tin (I use muffin liners); set aside.
Combine dry ingredients in a big bowl. In a smaller bowl, beat egg, milk, and melted butter together. Make hollow in the center of dry ingredients and add wet ingredients. Stir with wooden spoon until just blended. Gently fold in berries and pecans. Fill muffin tin and bake until tester comes out clean (20-25 mins).



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