- 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
- 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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