Pecan Graham Muffins Recipe
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
- 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 Eggland's Best Egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup chopped pecans
- 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.
Originally published as Pecan Graham Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p48
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