Pecan Muffins

• • Generous-sized muffins that are chock-full of pecans for a nutty taste
  • • Ingredients:
    • • 1 1/2 c Arrowhead Mills Whole Grain Pastry Flour
      • 1/4 c Arrowhead Mills Soy Flour
      • 2 1/2 tsp aluminum-free baking powder
      • 1/2 tsp Hain Pure Foods Sea Salt
      • 1/2 tsp ground nutmeg
      • 1/2 c toasted pecans, chopped
      • 1/2 c Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil
      • 1/2 c apricot or peach all-fruit spread
      • 2 lg eggs, lightly beaten
      • 1 1/2 tsp vanilla extract
      • 1/4 c Hain Pure Foods Organic Sugar
  • • Directions:
    • 1. Preheat oven to 375° F. Coat a 12-cup muffin pan with cooking spray or line with paper cups.
      2. In a large bowl, whisk the flours, baking powder, salt, nutmeg, and pecans.
      3. In a small bowl, mix the oil, fruit spread, eggs, vanilla extract, and sugar. Add to the flour mixture, and stir just until moist. ( Do not over mix or the product will be heavy and tough).
      4. Fill cups three-quarters full. Spoon into the cups until three-quarters full. Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.
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