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Cook Time: 0 min

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Ingredients

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2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup chopped pecans, toasted
1 large egg
2 tbsp thawed orange juice concentrate
1 tsp grated orange rind
3/4 cup fat-free milk
3 tbsp stick margarine or butter, melted
cooking spray

Directions

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1 Preheat oven to 400°.
2 Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.
3 Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Directions

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1. Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.

3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

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