For desert, Colleen prepared a basic muffin recipe for the South Arm Seniors Kitchen.
The Cinnamon Pecan Muffin is a relatively basic recipe. You can substitute milk with soy milk, apple sauce or orange juice. You can substitute the nuts with dried fruits. You might want to alter the cinnamon with other spice like nutmeg when you make substitution of the ingredients as some of the substitutions may not go well with cinnamon.
One of the participant commented that the muffin will be great to dunk in coffee or tea. This muffin has a crispy crust which most of the participants liked.
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans, lightly toasted
- 1/4 cup ground flaxseed
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
Source: via Colleen
Yield 1 dozen muffins
- Preheat the oven to 400F (350F for convection oven). Grease muffin tins.
- In a large bowl, mix the dry ingredients (flours, baking powder, cinnamon powder, sugar, pecans and flaxseed).
- In a small bowl, combine the wet ingredients (egg, milk and vegetable oil).
- Add the wet ingredients to the dry ingredients. Mix only until mixture is moistened.
- Fill muffin tins and bake for 20 to 25 minutes (12 to 15 minutes in convection oven).