Rating: 2 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light October 1998

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Recipe Summary

Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

167 calories; calories from fat 28%; fat 5.2g; saturated fat 0.9g; mono fat 2.5g; poly fat 1.5g; protein 3.5g; carbohydrates 26.9g; fiber 0.7g; cholesterol 19mg; iron 1.2mg; sodium 160mg; calcium 72mg.
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