BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR
Entered for safe-keeping, just got a heavy-duty 12-cup food processor. From George Geary's "125 Best Food Processor Recipes". He warns that 1) if the berries are thawed before adding to the batter, they can turn it an unpleasant blue color and 2) if you use butter instead of shortening, your muffins will not be as flaky. The cooled muffins can be frozen in a resealable plastic bag for up to 30 days.
Provided by KateL
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.9, Fat 13.2, SaturatedFat 3, Cholesterol 37.4, Sodium 207.6, Carbohydrate 44.8, Fiber 1.3, Sugar 20.8, Protein 4.3
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