Title: Orange-Pecan Mini Muffins
Categories: Breads
Yield: 12 Servings

1 3/4 c Flour
1 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1/2 c Sugar
Orange peel of 1 orange,
;finely grated
2 Eggs, beaten
3/4 c Orange juice or juice of 1
;fresh orange mixed with
;enough milk to make 3/4 c.
1 c Pecans, finely chopped

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