| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 12 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1/2 | c | Sugar |
| Orange peel of 1 orange, | ||
| ;finely grated | ||
| 2 | Eggs, beaten | |
| 3/4 | c | Orange juice or juice of 1 |
| ;fresh orange mixed with | ||
| ;enough milk to make 3/4 c. | ||
| 1 | c | Pecans, finely chopped |
INSTRUCTIONS
Heat oven to 400 degrees. Grease 12 regular muffin cups or more mini-muffin tins (no exact number is given since they come in different sizes). Combine flour, baking powder, baking soda, salt, sugar, and grated orange peel on a piece of wax paper. Beat eggs in a bowl and beat in orange juice. Add dry ingredients and stir gently with a spoon until barely blended. There will still be large lumps of flour. Add pecans and fold a few times to disperse. Lumps of flour will remain. Fill muffin tins 2/3 full and bake until the muffins are golden brown, about 20 minutes. Nutritional analysis per serving: 178.2 calories; 7.1 g total fat; (0.8 g saturated fat); 3.8 g protein; 26.2 g carbohydrates; 35 mg cholesterol; 227 mg sodium. Source: Lafayette Journal and Courier, formatted for MM by B.A. Cleaver Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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