"The ladies in my church circle really enjoy the refreshing orange flavor of these moist muffins," comments Amelia Nowack, Peshtigo, Wisconsin. "We like all the raisins and crunchy pecans, too."
- 1-1/4 cups all-purpose flour
- 3/4 cup sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 medium navel oranges
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 4-1/2 cups raisin bran
- 1 cup chopped pecans
- In a bowl, combine flour, sugar, baking soda and salt; set aside. Remove peel and white membrane from three oranges; cut all four oranges into eight wedges. Place in a blender or food processor; cover and process until pureed. Measure 2 cups of puree (discard the remaining puree or save for another use). Add puree, eggs and oil to dry ingredients; stir just until moistened. Fold in cereal and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until the muffins test done. Yield: about 1-1/2 dozen.
Originally published as Orange Pecan Muffins in Quick Cooking January/February 1999, p47
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