PECAN LEMONY BLUEBERRY MUFFINS

PECAN LEMONY BLUEBERRY MUFFINS image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 13

2 1/2 c self rising flour
2 tsp baking powder
1 c brown sugar, firmly packed
1 Tbsp lemon extract
zest of 1 lemon (optional)
2 c blueberries heaping full (i used frozen)
1 c applesauce, unsweetened
3 large eggs
1 c evaporated milk
1/2 c extra virgin olive oil, or other type baking oil
1 c chopped pecans
24 large baking paper liners
non stick cooking spray

Steps:

1. NOTE: I often add additional Baking Powder when I am baking with self rising flour as in this recipe, to create more of a crown on top of the muffins. If you allow them to set for 5-8 minutes before going into the oven, that will also give the muffins a higher crown during baking. PREHEAT OVEN TO 400 DEGREES F.
2. Line the muffin tins with paper liners, spray with non stick cooking spray and set aside till needed. Then add flour and baking powder to a medium size bowl, then stir to blend together. Set aside till needed.
3. Using a large bowl add in the eggs, oil, and evaporated milk & beat till blended. Then add in the brown sugar and beat until completely blended.
4. Add in about half of the flour, and beat until batter is smooth, then add in the lemon extract, and zest if using, and the remaining flour, then beat until batter becomes smooth again. Now add in unsweetened applesauce and beat until mixed together.
5. Switch from mixer to a large spoon or spatula, and gently fold in the 2 heaping cups of blueberries. Carefully stir to mix into batter. Then spoon batter into each muffin cup to about 2/3 full. Top each muffin with about a teaspoon or so of chopped pecans. Allow to sit 5-8 minutes before placing in preheated 400 degree F. oven.
6. Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
7. Look at all the blueberries goodness in each muffin.