Pecan Ginger Muffins Food

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
• Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PECAN CRANBERRY MUFFINS

Steps:

• In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CINNAMON-PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
• Bake muffins in the preheated oven for 8 minutes.
• While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.

MINI PECAN MUFFINS

Steps:

• Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
• Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.

PECAN PIE MUFFINS

Steps:

• Combine first 3 ingredients in a large bowl, make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter; add to dry ingredients stirring until moistened.
• Place foil-baking cups in muffin pans.
• Spoon batter into cups to 2/3 full.
• Bake at 350 degrees for 20-25 minutes or until done.
• Remove from pans immediately, cool on wire racks.
• Best served warm.

PECAN COFFEE CAKE MUFFINS

Steps:

• _For the Streusel Topping:In large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut it into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized pieces of butter speckled throughout. Add ice cold water 1 tablespoon at a time and blend it into the flour mixture with your fingers until a shaggy streusel topping is formed. Stir in chopped pecans. Cover and refrigerate streusel while muffin batter is prepared._For the Coffee Cake Muffins:Preheat oven to 375°F. Line muffin tin with tall tulip-style paper cupcake liners. In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.In large measuring cup, whisk together eggs, milk and vanilla extract. Pour into dry ingredients and stir until just combined. Add melted butter and stir again until slightly lumpy batter is achieved. Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with generous 1/4 cup of streusel topping. If using standard cupcake liners, top with 2 tablespoons.Bake muffins for 18-23 minutes or until toothpick inserted into centers comes out clean. Serve muffins warm with extra butter. Store leftovers in air-tight container.

PECAN PIE MUFFINS

Steps:

• 1. Preheat oven to 350. Generously grease 12 muffin cups. Grease them well or the muffins will stick. Baker's Joy is recommended.
• 2. In a medium bowl, stir together brown sugar, flour and pecans.
• 3. In a separate bowl, beat the butter and eggs together. Stir into dry ingredients just until combined.
• 4. Spoon batter into muffin cups, filling about 2/3 full. Bake 15 to 17 minutes. Run a knife around the edge of each muffin and pop it out.

PECAN MUFFINS

Steps:

• 1. Heat oven to 350 degrees. Grease muffin tins or use paper cups. In bowl stir pecans, flour and sugar together. In another bowl beat the eggs and butter together.
• 2. Into wet mixture, add the dry ingredients and stir until just combined. Add vanilla. Fill muffin cups 2/3 cups full. Bake 15-17 minutes. Allow to cool for 5 minutes, then pop out muffin tins and enjoy.

STICKY PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
• Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
• Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
• Scoop into muffin tins.
• Chop the remaining pecans coarsely and sprinkle over muffin batter.
• Bake for 22-25 minutes or until a toothpick comes out clean.

PECAN CARROT BREAD OR MUFFINS

Steps:

• In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
• Add the remaining ingredients and mix just until blended (do NOT over mix).
• For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
• Bake at 350F until dark golden brown (about 1 hours).
• For muffins: Spoon batter into greased muffin cups.
• Bake at 350F until golden brown (about 45 minutes).

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375*. Grease or line 12 muffin cups.
• Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
• Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
• Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
• Fold in the apples and pecans.
• Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
• Bake @ 375* for 20-25 minutes.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease well 24 mini muffin cups. It's best to use a silicone pan. Don't skip that part because these muffins are sticky.
• In a large bowl mix together flour, pecans, baking powder, and salt.
• In a medium bowl whisk eggs and sugar for 1 minute until well combined. Stir in melted butter and vanilla extract. Add the mixture to the flour mixture and mix until combined.
• Divide the mixture between the muffin cups, filling them almost all the way to the top. Bake for 11-13 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for several minutes, then run a knife around the edges of the muffins cups, and gently remove from pan.
• Muffins will keep for 5 days in the fridge. They can also be frozen for up to 2 months. To thaw, leave them at room temperature for an hour or overnight in the fridge.

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

PECAN STICKY MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

RHUBARB PECAN MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. , Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

EASY PECAN CARROT MUFFINS

Steps:

• Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
• In a large mixing bowl, whisk together all the dry ingredients.
• In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Fold in the grated carrots and pecan nuts.
• Transfer the batter to the prepared muffin pans, filling each hole to the top.
• Top with a sprinkle of chopped pecans (optional).
• Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
• Remove from the oven and allow to cool before serving.

GINGER PECAN MUFFINS

Steps:

• Preheat oven to 400°F
• Spray muffin cups with cooking spray, or use paper liners.
• Rinse quinoa.
• Combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
• Cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
• Remove from heat and fluff with a fork; set aside.
• While quinoa cooks, combine Bisquick, pecans, sugar, ginger, and salt in a bowl.
• Combine milk, molasses, and egg in a separate bowl; mix well.
• Add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
• Divide batter among 20 muffins cups, filling each 1/2 full.
• Bake for 12 minutes.
• Remove immediately from pans and cool on wire racks.

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

PECAN-GINGER MUFFINS

Steps:

• Preheat oven to 350°F. Spray 12 medium muffin cups with cooking spray. Mix flour, baking powder and salt; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in buttermilk and vanilla. Stir in 1 cup of the pecans and the ginger. Add flour mixture; stir just until moistened.
• Spoon evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with remaining 1/4 cup pecans and the 1 tsp. sugar.
• Bake 20 to 25 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Cool.

CHOCOLATE & PECAN MUFFINS

Steps:

• Preheat the oven to 190C/ 375F/ Gas mark 5.
• Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
• Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
• The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.