Blueberry and Pecan Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1/3 cup cooking oil |
1 egg, well beaten |
1 teaspoon vanilla |
1 cup fresh blueberries or 1 cup frozen blueberries, thawed and drained |
1 cup chopped pecans |
1 teaspoon grated lemon, rind of |
1/2 teaspoon fresh grated nutmeg |
4 tablespoons sugar |
dipping sugar |
melted butter |
Directions:
1. Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
2. Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
3. Do not over mix.
4. Gently mix the 4 tablespoons sugar, drained.
5. berries, lemon peel and pecans together.
6. Fold the berry mixture lightly into the batter.
7. Fill greased and dusted muffin pans half full.
8. Bake for 20 minutes at 400 F or until done.
9. While muffins are still warm, dip the tops in melted butter, then in the sugar.
|
|