PECAN MUFFINS

Pecan Muffins image

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

Ingredients

1 3/4 cups sifted all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup peach preserves
1 egg
1 teaspoon vanilla extract
2/3 cup chopped pecans, toasted

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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