Blueberry And Pecan Muffins Food

BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR

Steps:

• Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
• Spray 12-cup muffin tin with non-stick spray.
• In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
• In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• With the motor running, add eggs, milk and vanilla through the feed tube.
• Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
• Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
• Divide batter evenly into prepared muffin tin.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• Let cool in tin on a wire rack for 15 minutes.
• Transfer to rack to cool completely.
• Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.

BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)

Steps:

• MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
• In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
• Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
• Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
• Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
• Grease your muffin tins or use paper cups.
• Spoon in just enough mixture to fill each muffin cup.
• TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
• Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
• Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

BLUEBERRY AND PECAN MUFFINS

Steps:

• Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
• Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
• Do not over mix.
• Gently mix the 4 tablespoons sugar, drained.
• berries, lemon peel and pecans together.
• Fold the berry mixture lightly into the batter.
• Fill greased and dusted muffin pans half full.
• Bake for 20 minutes at 400 F or until done.
• While muffins are still warm, dip the tops in melted butter, then in the sugar.

SEMI-HOMEMADE!! BLUEBERRY MUFFINS WITH PECANS

Steps:

• 1. Heat oven to 425 degrees F. Lightly spray 6 medium muffin cups w/ no-stick spray or line w/ paper baking cup liners.
• 2. Combine muffin mix and milk with pecans & stir until moisted. OK to have small lumps.
• 3. Bake at 425 degrees F for 12 minutes - 14 minutes.
• 4. Note: above 3000 feet altitude add 2 Tablespoons flour to mixture. Note: For mini-muffins same as 1, 2, but bake 8 to 10 to 12 minutes.
• 5. Calories 212.75 per muffin

BLUEBERRY PECAN CORN MUFFINS

Steps:

• Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
• Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.