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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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If you love your morning java like I do, get a double dose by paring this crunchy pecan-topped muffin with your favorite hot cup of Joe. They travel well and are ideal to take to work - for that mid-morning coffee break, of course. Ingredients:
1/4 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
1/4 cup unsweetened applesauce |
1/2 cup buttermilk |
1/2 cup strong brewed coffee |
1 tablespoon instant coffee granules |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup finely chopped pecans, divided |
Directions:
1. Preheat oven to 375°. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce. In a small bowl, whisk buttermilk, coffee, coffee granules and vanilla until granules are dissolved; gradually add to butter mixture.
2. In another bowl, whisk flours, baking powder, baking soda, cinnamon and salt. Add to butter mixture; stir just until moistened. Fold in 1/4 cup pecans.
3. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Sprinkle with remaining pecans. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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