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Dec 8, 2011

Pecan Chocolate Muffins

* 4 eggs
* 1 lemon zest
* 2 cups white sugar
* 1 cup vegetable (canola) oil
* 1 cup orange juice
* 1 cup (whole) milk
* 3 cups all-purpose white flour
* 1 tsp salt
* 1 Tbsp baking powder
* 4 Tbsp unsweetened cocoa powder
* 2 oz pecans

1. Beat the eggs and lemon zest with sugar until white and creamy. The texture has to be light and fluffy.

2. Gradually add the oil, orange juice and milk while mixing on low speed.
3. Mix salt, flour and baking powder. Fold it into the egg mixture little by little without over mixing. I recommend switching to a spatula to mix in the flour.
4. Scoop about 1/4 cup of the batter into the muffing tray.
5. Separate the rest of the batter in half. Mix the cocoa powder in the first half and scoop about a tablespoon of the chocolate mixture onto the tray.
6. Sprinkle the crushed pecans on top of the chocolate batter before you cover them with the rest of the white batter. Finally, decorate with a little pecan on top of the muffins.
7. Bake at 350F for 25-30 minutes.

This recipe makes 20 muffins.

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