| 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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