Recipe - Orange-Pecan Mini Muffins

1 Three fourths cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
Three fourths teaspoon Salt
One half cup Sugar
Orange peel of 1 orange,
;finely grated
2 Eggs, beaten
Three fourths cup Orange juice or juice of 1
;fresh orange mixed with
;enough milk to make Three fourths c.
1 cup Pecans, finely chopped

Heat oven to 400 degrees.
Grease 12 regular muffin cups or more minimuffin 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 MMRecipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999