Nutritional Info

Nutrition Facts

Serving Size 1 (74g)

Calories 158
Calories from Fat 67 (43%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 1.1g 6%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 27.6mg 9%
Sodium 215.8mg 9%
Potassium 123.6mg 3%
Total Carbohydrate 19.4g 6%
Dietary Fiber 2.1g 8%
Sugars 5.1g
Protein 3.1g 6%

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Recipe Description
If you want a morning sweet, muffins are delicious, and healthier than most breakfast pastries. These raspberry and pecan muffins, flecked with golden citrus zest, are especially delicate, using canola oil as a lighter alternative to butter. In fact, they are so light, you may eat two before you realize it.
Prep time
20 min
Cook time
25 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  sugar
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1   large egg
1 Cup(c)  buttermilk
1/4 Cup(c)  canola oil
1 Teaspoon(t)  lemon or orange zest, grated
2/3 Pint(pt)  fresh raspberries
1/4 Cup(c)  pecans, chopped and toasted
1 Tablespoon(T)  sugar
1 1/2 Cup(c)  whole wheat pastry flour or unbleached all purpose flour

Preparation

Position a rack in the center of the oven and preheat the oven to 375° F. Butter 12 standard muffin cups or line them with cupcake liners. Place the flour, 3/4 cup of sugar, baking powder, baking soda and salt in a large bowl and whisk to combine well. Place the egg, buttermilk, oil and zest in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in the raspberries and pecans. Do not over mix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them two thirds full. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes. Place the muffin pan on a wire rack and let the muffins cool for about 10 minutes. If you are not serving the muffins immediately, remove them from the pan and let them finish cooling on the rack. The muffins taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. If desired, reheat them in a microwave for about 10 seconds or in a preheated 350° F oven for 5 to 10 minutes.

Additional notes

There are not reviews for this recipe.

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Raspberry Pecan Muffins
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