We love pecans, and I usually toast them and can them. They make this delicious muffin recipe quick and easy. Walnuts work too. Your family will love these slightly sweet muffins with a meal or for coffee time.
2 cups All-purpose Flour – 9 ounces (or whole wheat or a combination)
4 tsp baking powder
1/2 tsp cinnamon
¼ tsp salt
3/4 cup Pecans -- toasted, chopped
1/2 cup oil
2/3 cup packed light brown sugar
2 large Eggs
3/4 cup Milk
Preheat oven to 400º. Grease muffin pans for 12 muffins.
Spread nuts on a cookie sheet with sides. Put in a 350° oven until lightly toasted. Watch carefully so that they don't burn. When toasted, remove the pan from the oven. Cool and chop.
Sift the flour, baking powder, cinnamon, and salt into the mixing bowl, stir in the sugar. Combine and add egg, oil, milk and nuts, and stir into the flour mixture until just combined. Do not overmix.
Scoop batter into prepared muffins pans. Bake for 15 minutes. Cool on a rack slightly before serving.
May be frozen after cooling and reheated in the microwave 10-15 seconds or until warm before serving.