PECAN MUFFINS
Provided by Rebecca Poynor-Burns
Categories Bread Breakfast Bake Quick & Easy Back to School Peach Pecan Bon Appétit Atlanta Georgia Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Line 10 muffin cups with muffin papers.
- Sift first 5 ingredients into large bowl. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not overmix.
- Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.
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