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Breads, Breakfasts

Maple pecan muffins

When I was growing up in Connecticut, pecans were not on my radar. Maybe I'd tasted pecan pie, and if I did, I surely loved it; when you're young it's difficult not to like anything as sweet as pecan pie. ... Read more

Active work time: 15 minutes | Total preparation time: 45 minutes | Makes 12 muffins
  • 1/2 cup whole-wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 1/4 cup plain low-fat yogurt
  • 1/2 cup regular or low-fat milk
  • 1/2 cup maple syrup
  • 1/2 cup coarsely chopped pecans

Step 1Heat the oven to 375 degrees. Grease 1 (12-cup) or 2 (6-cup) muffin tins.

Step 2Sift together the whole-wheat and all-purpose flours, the baking powder, baking soda and salt.

Step 3In another bowl, beat together the eggs, oil, vanilla, yogurt, milk and maple syrup. Quickly combine the dry and wet ingredients, and fold in the pecans. Spoon the batter into the muffin cups, filling them 2/3 full.

Step 4Bake the muffins until brown and firm, 20 to 25 minutes. Remove them from the oven and allow the muffins to cool in the tins for 5 or 10 minutes before removing and cooling on a rack.

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