Ingredients for Pat's Orange Pecan Muffins
- Clementines
- 2 tablespoons lemon juice
- ½ cup coconut water
- Egg Beaters Egg Substitute
- ¼ cup melted unsalted butter
- Coconut Oil
- White Flour
- Wheat Flour
- Brown Sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pecans
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How to Make Pat's Orange Pecan Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- Quarter 3-4 Clementines (about 1 cup). Place in a food processor with 2 tablespoons lemon juice and ½ cup coconut water.
- Process until completely pureed and smooth.
- Add 1 large egg, ¼ cup melted unsalted butter, and 2 tablespoons olive oil to the food processor.
- Pulse briefly until just combined. Do not over-process.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon ground cinnamon.
- Add the wet ingredients (from the food processor) to the dry ingredients all at once.
- Gently stir until just combined. Do not overmix.
- Fold in ½ cup chopped pecans.
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
34g
Carbs
9g
