Publisher Photo
Publisher Photo
"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."
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 232 calories, 12g fat (1g saturated fat), 24mg cholesterol, 334mg sodium, 31g carbohydrate (16g sugars, 4g fiber), 4g protein.

  • 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
  1. 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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