Pecan-Oat Muffins

Recipe Ingredients

3/4 cup	69g / 2.4oz	Minced pecans
1 cup	62g / 2.2oz	Rolled oats, quick or old-fashioned
1/2 cup	31g / 1.1oz	Unbleached white flour
1/2 teaspoon	2.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt - (rounded measure)
1 cup	237ml	Buttermilk or yogurt
1		Egg
4 tablespoons	60ml	Butter - melted
6 tablespoons	90ml	Brown sugar
1 1/2 teaspoons	7.5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350 degrees and lightly grease 12 muffin cups. Dry-roast the pecans and oats in a skillet over low heat for about 10 minutes, stirring frequently, until the oats are lightly browned.

Sift together flour, soda, baking powder, and salt into a medium-size bowl. Stir in the toasted oats and pecans and make a well in the center. In a separate container, beat together the remaining ingredients, and pour this mixture into the well. Mix just enough to blend. Fill the muffin cups 2/3 full, and bake for 15 to 20 minutes, or until a toothpick comes out clean.

This recipe yields 12 muffins.

Source:
OATS! A BOOK OF WHIMSEY by Shirley and Maria Streshinsky (c) 1996 - Celestial Arts, Berkeley, CA - 80 pages - $5.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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