Pecan-Oat Muffins
* exported from bigoven * 
 
 
recipe by :shirley and maria streshinsky 
serving size :12 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
3/4 cup  minced pecans
1 cup  rolled oats --quick or old-fashioned
1/2 cup  unbleached white flour
1/2 tsp  baking soda
1-1/2 tsp  baking powder
1/4 tsp  salt --rounded measure
1 cup  buttermilk or yogurt
1   egg
4 Tbsp  butter --melted
6 Tbsp  brown sugar
1-1/2 tsp  vanilla extract
 
preheat oven to 350 degrees and lightly grease 12 muffin cups. 
dry-roast the pecans and oats in a skillet over low heat for about 10 
minutes, stirring frequently, until the oats are lightly browned. sift 
together flour, soda, baking powder, and salt into a medium-size bowl. 
stir in the toasted oats and pecans and make a well in the center. in a 
separate container, beat together the remaining ingredients, and pour 
this mixture into the well. mix just enough to blend. fill the muffin 
cups 2/3 full, and bake for 15 to 20 minutes, or until a toothpick comes 
out clean. this recipe yields 12 muffins. 
 
recipe source:oats! a book of whimsey by shirley and maria streshinsky 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
 
-- 
(ID: 5457) Mirror: rec.food.recipes: Fri, Oct 29, 2004


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