raspberry & pecan muffins

When Glenda and I were roomies, we used to make a batch of muffins at least once a week. They're great study food and easy to grab for a quick lunch. Every once in a while, I get back in the habit of churning out batches of muffins. These babies are an ol' favourite.

raspberry & pecan muffins
makes a dozen

1 C all-purpose flour
1/2 C whole wheat flour
1/4 C brown sugar
1/4 C sugar
2 teas baking powder
1/4 teas salt
1/4 teas cinnamon
1 egg
1/2 C milk
1/2 C unsalted butter, melted
1 1/4 C fresh raspberries (if using frozen berries, coat with a Tbs of flour)
1/2 C pecans, roughly chopped

Preheat oven 350. Grease muffin tin; set aside.

Combine dry ingredients in a big bowl. In a smaller bowl, beat egg, milk, and melted butter together. Make hollow in the center of dry ingredients and add wet ingredients. Stir with wooden spoon until just blended. Gently fold in berries and pecans. Fill muffin tin and bake until tester comes out clean (20-25 mins).

1 comment:

Glenda said...

We're starting to think alike again! I just made muffins last night, which are about to get posted today! :)

ps: I'll call you this weekend sometime... I'm leaving the country next Tuesday! :(