PECAN-GINGER MUFFINS

Pecan-Ginger Muffins image

Add these Pecan-Ginger Muffins to your weekend to-do list. Pecan-Ginger Muffins will leave your home smelling great and provide on-the-go deliciousness.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield Makes 1 doz. or 12 servings, one muffin each.

Number Of Ingredients 11

Ingredients

2 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
3/4 cup buttermilk
1 tsp. vanilla
1-1/4 cups pecan pieces, toasted, divided
1/2 cup crystallized ginger
1 tsp. sugar

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g