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Directions: Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins
with lecithin spray. Toast the pecans in the oven for 7-10 minutes,
stirring occasionally. Allow the nuts to cool, then coarsely chop the nuts
with a knife or with a pulsing action in a food processor. Drain the
crushed pineapple, reserving the juice for another use. Whisk together the
wet ingredients in the order listed until well blended. Sift together the
dry ingredients into a large bowl. Make a well in the center and stir in
the wet mix. When half mixed, stir in the diced apples, drained pineapple
and toasted pecans. Do not overmix, the batter should remain lumpy. Use a
rounded #12 (1/2 cup) scoop to place the batter into regular size muffin
tims or use a #24 (2-3 tablespoons) scoop for the mini muffin tins. Bake
either sized muffins on the middle shelf of the preheated oven. Bake
regular sized muffins for 25-30 minutes, and mini muffins for 15-20
minutes. Turn the muffin tins once, if necessary, for the muffins to brown
evenly. Let the muffins cool in the pan for 5 minutes before removing them
to a wire rack to cool completely.
| Ingredients:
1/2 Cup(s) Pecans; 1 2/3 c Pineapple; (crush/drain)
1 Cup(s) Apples; peeled diced
1/2 Cup(s) Oil; 2 Eggs;
14 Tablespoon(s) Fruit sweetener; 1 ts Vanilla extract;
2 3/4 Cup(s) Unbleached white flour; 1 ts Cinnamon;
1 Teaspoon(s) Baking powder; 1/2 ts Nutmeg;
1 Teaspoon(s) Baking soda; 1/2 ts Salt; |
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