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PECAN MUFFINS

PECAN MUFFINS


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Reference:

Bon Appétit, November 1993 Rebecca Poynor-Burns: Atlanta, Georgia

Prep:

Active time: 20 min Start to finish: 20 min

Servings:

Makes 10.

Submitted by:

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Ingredients

1
3/4 cups sifted all purpose flour
1/2
cup sugar
1
tsp baking powder
1/2
tsp baking soda
1/2
tsp salt
1/2
cup sour cream
1/2
cup peach preserves
1
egg
1
tsp vanilla extract
2/3
cup chopped pecans, toasted

Directions

1.
Position rack in center of oven and preheat to 400°F. Line 10 muffin cups with muffin papers.
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2.
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.
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3.
Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.
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