Orange Pecan Muffins Recipe

Orange Pecan Muffins Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"My sister-in-law graciously shared the recipe for these delicious muffins," notes Maya McLane from Valdosta, Georgia.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Orange Pecan Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orange Pecan Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups reduced-fat biscuit/baking mix
1/4 cup sugar
1 egg
1/2 cup orange juice
2 tablespoons canola oil
1/2 cup chopped pecans
1/2 cup orange marmalade
TOPPING:
2 tablespoons sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
Dash ground nutmeg

Directions

In a bowl, combine biscuit mix and sugar. In a small bowl, beat the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in pecans and marmalade. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.
Combine the topping ingredients; sprinkle over batter. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to a wire rack. Yield: 1 dozen.

Nutritional Analysis: One muffin equals 200 calories, 8 g fat (1 g saturated fat), 18 mg cholesterol, 245 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Orange Pecan Muffins in Light & Tasty April/May 2003, p13

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas