Pecan Pie Muffins
This Pecan Pie Muffins recipe is one of those simple recipes where the dry ingredients are lightly folded into the wet ones and then baked. Because there is no leavening agent in these muffins, the blending must be carefully done. The eggs and butter need to be well whipped, and the sugar slowly added to keep as much air as possible in the blend. Add the rest of the flour, and only blend that as much as is needed to fold it into the mixture. These Pecan Pie Muffins will be lovely made as they are with brown sugar instead of white sugar and loaded with pecans. Keep this recipe simple, and make a multitude of batches and freeze many of them. That way, the kids can grab a muffin out of the freezer and eat it whenever they get hungry for a bite to eat. There are a few ways to bolster the nutrition of these Pecan Pie Muffins. The easiest might be to use organic and unbleached flour. If you do switch to organic and unbleached flour, you might be surprised at the flavor difference you find in the flour. Do be aware that unbleached flour may have a slight odor to it, somewhat stronger smelling than bleached flour (which is one of the reasons why flour was originally bleached; in order to get the smell out of it).
Pecans are a tremendous food, as are most nuts as well as seeds. These two food sources are always action packed with nutritional value. Most nuts, such as pecans, contain monounsaturated fats, and some might contain polyunsaturated fats. These are the so-called good fats, but that does not mean you can eat as much of them as you want. Monounsaturated fats and polyunsaturated fats have been shown to have positive effects on decreasing heart disease, as well as positive implications for insulin levels and blood sugar control, which might affect those with diabetes. As well, nuts are chock full of vitamins and minerals, and studies show that people who eat nuts as a regular part of their food plan ingest substantially greater amounts of minerals such as calcium, magnesium, and phosphorous, to name only a few of them. These minerals are important to all kinds of bone and dental health as well as other bodily function.
This recipe is chock full of pecans. They are a naturally sweet and slightly tender nut that has a somewhat less crunchy texture than some nuts (such as hazelnuts, for example, which are quite hard to bite into). They are a perfect complement for many sweet dishes, and very popular, especially in Louisiana style desserts. So enjoy this muffin recipe soon, and make it often.
Nutrition Facts for: Pecan Pie Muffins From The Girl Who Ate Everything
Ingredients: Light brown sugar, all purpose flour, chopped pecans, butter, eggs.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 18 mini muffin size servings. * Per Serving: Calories 190, Calories from Fat 151, Total Fat 16.8g 26%, Saturated Fat 5.4g 27%, Cholesterol 36mg 12%, Sodium 58mg 2%, Potassium 74mg 2%, Carbohydrates 9.9g 3%, Dietary Fiber 1.4g 6%, Sugars 8.3g, Protein 2.1g, Vitamin A 5%, Vitamin C 0%, Calcium 2%, Iron 3%
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