Pecan Muffins

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.                    
                              Pecan Muffins

  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.
12 Muffins

May be frozen after cooling and reheated in the microwave 10-15 seconds or until warm before serving. 

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