Orange-Pecan Muffins

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 28%
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.5g
  • Carbohydrate: 26.9g
  • Fiber: 0.7g
  • Cholesterol: 19mg
  • Iron: 1.2mg
  • Sodium: 160mg
  • Calcium: 72mg

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans, toasted
  • 1 large egg
  • 2 tablespoons thawed orange juice concentrate
  • 1 teaspoon grated orange rind
  • 3/4 cup fat-free milk
  • 3 tablespoons stick margarine or butter, melted
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.
  3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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