Pecan Muffins Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs), sifted | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Peach preserves | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Chopped pecans | 2/3 Cup (16 tbs), toasted |
Directions
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.
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.
Chef
