BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR
Entered for safe-keeping, just got a heavy-duty 12-cup food processor. From George Geary's "125 Best Food Processor Recipes". He warns that 1) if the berries are thawed before adding to the batter, they can turn it an unpleasant blue color and 2) if you use butter instead of shortening, your muffins will not be as flaky. The cooled muffins can be frozen in a resealable plastic bag for up to 30 days.
Provided by KateL
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Spray 12-cup muffin tin with non-stick spray.
- In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
- In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
- With the motor running, add eggs, milk and vanilla through the feed tube.
- Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
- Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
- Divide batter evenly into prepared muffin tin.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
- Let cool in tin on a wire rack for 15 minutes.
- Transfer to rack to cool completely.
- Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.
Nutrition Facts : Calories 310.9, Fat 13.2, SaturatedFat 3, Cholesterol 37.4, Sodium 207.6, Carbohydrate 44.8, Fiber 1.3, Sugar 20.8, Protein 4.3
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Mohmd Ali
[email protected]I'm sorry, but these muffins are just not good. I followed the recipe exactly and they turned out terrible.
Henry Andrew
[email protected]These muffins are a waste of time and ingredients. They're dry and flavorless.
Kassidy Rice
[email protected]Meh.
ALI____WaRiS HERE
[email protected]Overall, I'm really happy with this recipe. The muffins are delicious and easy to make. I'll definitely be making them again!
Ma Rizza Rapsing
[email protected]I had some trouble getting the muffins out of the muffin tins. I think I'll grease the tins more heavily next time.
Rooh Niaz
[email protected]These muffins are a little too sweet for my taste. Next time, I'll reduce the amount of sugar by 1/4 cup.
Awais Waheed
[email protected]I'm not a huge fan of pecans, so I substituted walnuts instead. The muffins still turned out great!
Chris Sebasky
[email protected]I love the combination of blueberries and pecans in these muffins. They're the perfect grab-and-go breakfast or snack.
Glenda Ard
[email protected]These muffins are so good! I've made them twice already and they're always a hit.
SR Sojib
[email protected]I was a bit skeptical about using a food processor to make muffins, but it actually worked really well. The muffins were evenly mixed and had a great texture.
Kaaf McCall
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them and asked for the recipe.
Game Boi
[email protected]These muffins were a hit with my family! They loved the blueberry-pecan combination.
Hassanali Ali
[email protected]I've tried many blueberry muffin recipes, but this one is by far the best. The muffins are so moist and flavorful, and the pecans add a perfect touch of crunch. This is my new go-to recipe for blueberry muffins!
Zahid Maqsood
[email protected]Easy to follow recipe and the muffins turned out great!
Saima Mweuli
[email protected]These blueberry pecan muffins are a delightful treat! The muffins are moist and fluffy, with a burst of blueberry flavor in every bite. The pecans add a nice crunch and nutty flavor. I will definitely be making these again!