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:

Quickview
191k Calories
3g Protein
8g Total Fat
25g Carbs
2% Health Score
Limit These
Calories
191k
10%

Fat
8g
13%

  Saturated Fat
3g
20%

Carbohydrates
25g
9%

  Sugar
9g
10%

Cholesterol
42mg
14%

Sodium
66mg
3%

Get Enough Of These
Protein
3g
8%

Manganese
0.35mg
18%

Selenium
10µg
15%

Vitamin B1
0.2mg
13%

Folate
43µg
11%

Phosphorus
107mg
11%

Vitamin B2
0.17mg
10%

Iron
1mg
7%

Vitamin B3
1mg
7%

Calcium
52mg
5%

Copper
0.09mg
5%

Fiber
1g
4%

Potassium
134mg
4%

Vitamin A
181IU
4%

Zinc
0.51mg
3%

Magnesium
12mg
3%

Vitamin B5
0.3mg
3%

Vitamin D
0.37µg
2%

Vitamin B12
0.13µg
2%

Vitamin E
0.28mg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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