Citrus Pecan Muffins Recipe
Citrus Pecan Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My sister-in-law graciously shared the recipe for these delicious muffins," notes Maya McLane from Valdosta, Georgia.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 200 calories, 8g fat (1g saturated fat), 18mg cholesterol, 245mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Orange Pecan Muffins in Light & Tasty April/May 2003, p13

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