Pecan Muffins
Muffins de NuezMuffins are made in some Mexican bakeries and served in many hotel dining rooms. Although they are not a traditional part of the cuisine, they go very well with Mexican brunches and breakfasts. The pecans (pecana in Spanish but often just referred to in Mexico as nuez, meaning nut), and vanilla are native to Mexico and are often used in baked goods. Camille Tarantino, a friend who has traveled with me to Mexico, developed this recipe from our memories of muffins at a bakery in Oaxaca. The prune purée called for in this recipe adds moistness and rich dark color to the muffins (and a side benefit is that it's a more healthful muffin with less fat and calories).
Ingrediënten
Makes 12 small muffins
- 1 cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup pecan pieces
- 2 large eggs beaten
- ½ cup milk
- ½ cup prune purée
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter melted
Instructies
- Preheat the oven to 350°.
- Butter 12 1⁄3-cup muffin cups.
- In a food processor fitted with the metal blade, put all of the dry ingredients and pulse 8 to 10 times to blend.
- Add the pecans and process until the nuts are finely ground, 10 to 12 seconds.
- Transfer to a large mixing bowl.
- Add the remaining ingredients and stir with a wooden spoon until just mixed.
- Spoon the batter into the muffin cups until they are about 2⁄3 full.
- Bake until browned on top and a tester inserted in the center comes out clean, 15 to 18 minutes.
- Invert the muffins onto a rack.
Notes / Tips / Wine Advice:
Serve warm or at room temperature.
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