• cups whole-wheat pastry flour
  • teaspoons baking powder
  • ½ cup chopped pecans roasted
  • 1/3 cup Maine maple syrup
  • 2 tablespoons oil (olive, corn, nut)
  • 1 egg
  • 2/3 cup water (milk or cream)
  • 1 teaspoon vanilla
  1. Gather your ingredients.
  2. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin.
  3. In a medium bowl, whisk together the whole-wheat pastry flour and baking powder. Whisk in the chopped pecans.
  4. In a 2-cup measuring container, whisk together maple syrup and oil. Add the egg. Add the water or cream and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir just enough to mix.
  6. Spoon into muffin tin.
  7. Bake until a toothpick comes out clean, about 12- 15 minutes.
Recipe Notes

Makes 12 muffins (smaller than normal)

Nutritional analysis per muffin: 136 calories, 2.4 grams protein, 18 grams carbohydrates, 6 grams fat, 67 mg. sodium, 2.4 grams fiber.

* To roast pecans, spread a thin layer on a sheet pan and roast in a 350 degree oven until toasty, about 3 – 5 minutes. No pecans? Try walnuts, almonds or hazelnuts. Nut allergy? Use sesame seeds or pumpkin seeds. For better flavor, toast before using.

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