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Pecan Muffins |
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Serves: 12 Print this Recipe(Muffins de Nuez) Category: Biscuits and Muffins Makes 12 small muffins Muffins are made in some Mexican bakeries and served in many hotel dining rooms. Although they are not a traditional part of the cuisine, they go very well with Mexican brunches and breakfasts. The pecans (pecana in Spanish but often just referred to in Mexico as nuez, meaning nut), and vanilla are native to Mexico and are often used in baked goods. Camille Tarantino, a friend who has traveled with me to Mexico, developed this recipe from our memories of muffins at a bakery in Oaxaca. The prune purée called for in this recipe adds moistness and rich dark color to the muffins (and a side benefit is that it's a more healthful muffin with less fat and calories). 1 cup all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup pecans pieces 2 large eggs, beaten 1/2 cup milk 1/2 cup puréed pitted prunes 1 teaspoon pure vanilla extract 4 tablespoons butter, melted 1. Preheat the oven to 350°. Butter 12 1/3-cup muffin cups. In a food processor fitted with the metal blade, put all of the dry ingredients and pulse 8 to 10 times to blend. Add the pecans and process until the nuts are finely ground, 10 to 12 seconds. Transfer to a large mixing bowl. Add the remaining ingredients and stir with a wooden spoon until just mixed. 2. Spoon the batter into the muffin cups until they are about 2/3 full. Bake until browned on top and a tester inserted in the center comes out clean, 15 to 18 minutes. Invert the muffins onto a rack. Serve warm or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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