Satsuma and Pecan Muffin
Satsuman and Pecan Muffin could be just the lacto ovo vegetarian recipe you've been looking for. This side dish has 194 calories, 4g of protein, and 9g of fat per serving. This recipe serves 12 and costs 29 cents per serving. 87 people were glad they tried this recipe. A few people really liked this Southern dish. From preparation to the plate, this recipe takes about 30 minutes. If you have kosher salt, satsumas, whole milk, and a few other ingredients on hand, you can make it. It is brought to you by Culicurious. With a spoonacular score of 27%, this dish is not so spectacular. Try Satsuma Pistachio Dacquoise & Satsuma Pistachio Buttercream, Whole Wheat- Orange Pecan English Muffin Loaf, and Gluten Free Muffin : Quinoa Pecan Chocolate Muffins for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
2 large eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup pecan pieces
1/2 stick unsalted butter, melted
1/2 cup whole milk
1-2 satsumas (depending on size)
Equipment:
food processor
whisk
bowl
oven
muffin tray
Cooking instruction summary:
Preheat oven to 400 ºF.Start by peeling the satsuma and then processing the satsuma sections in the food processor. Process until it’s a liquid-y pulp. Measure out 3/4 cup of the processed satsuma - this is what you will use in Step 4.In a large bowl, whisk together dry ingredients: all purpose flour, sugar, baking powder and kosher salt.In a separate smaller bowl, combine all liquid ingredients: 3/4 cup processed satsuma, beaten eggs, whole milk, and melted butter. Whisk to mix well.Add the liquids to the dry ingredients and mix until all the flour is just moistened. The batter will still look lumpy. Do not over mix - muffin texture will suffer.Gently fold in the pecan pieces.Line a 12 cup muffin tin with paper liners then fill the cups 3/4 of the way full.Put into the oven immediately and bake for about 15 minutes. When done remove from oven and cool slightly before eating.
Step by step:
1. Preheat oven to 400 ºF.Start by peeling the satsuma and then processing the satsuma sections in the food processor. Process until it’s a liquid-y pulp. Measure out 3/4 cup of the processed satsuma - this is what you will use in Step 4.In a large bowl, whisk together dry ingredients: all purpose flour, sugar, baking powder and kosher salt.In a separate smaller bowl, combine all liquid ingredients: 3/4 cup processed satsuma, beaten eggs, whole milk, and melted butter.
2. Whisk to mix well.
3. Add the liquids to the dry ingredients and mix until all the flour is just moistened. The batter will still look lumpy. Do not over mix - muffin texture will suffer.Gently fold in the pecan pieces.Line a 12 cup muffin tin with paper liners then fill the cups 3/4 of the way full.Put into the oven immediately and bake for about 15 minutes. When done remove from oven and cool slightly before eating.
Nutrition Information:
covered percent of daily need
