Pecan Graham Muffins Recipe

Pecan Graham Muffins Recipe Rating 0

These unique muffins have a little heavier texture than other varieties, making them perfect for cool days. Although they were skeptical at first, my family now says these are their favorite muffins. —Kim Franzen, San Bernardino, California

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Pecan Graham Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 12 Servings
15 20 35

Ingredients

  • 1-1/3 cups graham cracker crumbs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the first six ingredients. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in pecans. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 225 calories, 12 g fat (2 g saturated fat), 20 mg cholesterol, 233 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pecan Graham Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p48

Tip

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

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Pecan Graham Muffins

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