LEMON PECAN OATMEAL MUFFINS

Lemon Pecan Oatmeal Muffins image

I enjoy the hint of lemon in these hearty, and healthy muffins. Try adding a handful of dried cranberries to the batter just before spooning into the muffin tins. They add a tart sweetness that works well with the lemon.

Provided by Geema

Categories Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 14

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Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 cups rolled oats
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
1/2 cup canola oil
1/2 cup lemon juice
1 tablespoon grated fresh lemon rind
2 eggs, slightly beaten
1 cup chopped pecans

Steps:

Heat oven to 400 degrees F.
Grease muffin tins, or line with paper baking cups.
In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
Stir in pecans.
Spoon batter into prepared muffin tins, filling 3/4 full.
Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 255.7, Fat 12.3, SaturatedFat 1.4, Cholesterol 25.4, Sodium 174.9, Carbohydrate 33, Fiber 2.6, Sugar 12.4, Protein 5.2

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