Lemon Pecan Muffins

Serves: 5
Total Calories: 671


1 1/2 cups whole wheat flour
1 cup unbleached flour
1/2 cup light brown sugar
1 tablespoon baking powder
1/4 teaspoon sea salt
1 cup buttermilk
1/2 cup frozen apple juice concentrate
1/4 cup canola oil
1 large egg
3 tablespoons grated lemon peels
1 1/2 cups coarsely chopped roasted pecans


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Reserve 1/2 cup of the pecans to top the muffins (see Step 4). Add the remaining pecans to the dry ingredients and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the reserved chopped pecans, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 671
Calories from Fat: 295

This Lemon Pecan Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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