PECAN MUFFINS

Pecan Muffins image

Provided by Shelley Wiseman

Categories Bread Nut Breakfast Brunch Bake Vegetarian Quick & Easy Tree Nut Pecan Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher

Yield Makes 9 muffins

Number Of Ingredients 10

Ingredients

1/2 cup pecan or walnut oil
2/3 cup whole milk
1 large egg plus 1 large yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup coarsely chopped pecans or walnuts (1/4 lb), toasted
Equipment: a muffin pan with 12 (1/2-cup) cups

Steps:

Preheat oven to 350°F with rack in middle. Generously butter 9 muffin cups.
Whisk together oil, milk, egg plus yolk, and vanilla in a large bowl.
Whisk together flour, sugar, baking powder, and salt in another bowl, then whisk into milk mixture until just combined. Stir in nuts, then fill buttered muffin cups half full with batter.
Bake until golden and a wooden pick comes out clean, 20 to 25 minutes. Cool in pan on a rack 15 minutes.

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