Pecan Muffins Recipe

Name: Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. buttermilk; 1 tsp. baking soda; 3/4 c. hot water; 1/2 c. black strap molasses; 1 c. whole wheat flour; 1 c. oat bran flour; 1 c. white flour; 3/4 c. sugar; 3 Tbsp. baking soda; 1 tsp. salt; 1 1/2 c. dry roasted chopped pecans

Servings: persons

1/4 c. buttermilk
1 tsp. baking soda
3/4 c. hot water
1/2 c. black strap molasses
1 c. whole wheat flour
1 c. oat bran flour
1 c. white flour
3/4 c. sugar
3 Tbsp. baking soda
1 tsp. salt
1 1/2 c. dry roasted chopped pecans

1
Combine buttermilk with baking soda, water and molasses. Allow to rest for 5 minutes until bubbly.
2
Blend whole wheat flour, oat bran flour (oatmeal can be used), white flour, sugar, baking soda and salt.
3
Pour liquid ingredients into dry ingredients.
4
Mix just to blend.
5
Gently add pecans; do not overbeat.
6
Pour into 12 lined muffin tins.
7
Bake at 325u00b0 for 30 to 35 minutes.
8
Muffins will be dark and firm to touch.
9
Serve warm.

1544

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. buttermilk, 1 tsp. baking soda, 3/4 c. hot water, 1/2 c. black strap molasses, and more.

Yes, Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Muffins

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