Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup pecan half
1 egg
1/2 cup milk
1/4 cup vegetable oil

Position knife blade in food processor bowl; add first 5 ingredients to processor. Pulse 3 or 4 times to combine ingredients. Add pecans, pulsing 2 or 3 times until chopped. Add remaining ingredients; pulse 4 or 5 times just until mixed. Do not over mix batter.

Fill greased muffin pans two-thirds full. Bake muffins at 400° for 20 to 25 Minutes.

Yield: “1 Dozen”

Per Serving (excluding unknown items): 2187 Calories; 114g Fat (46.0% calories from fat); 35g Protein; 265g Carbohydrate; 11g Dietary Fiber; 229mg Cholesterol; 2177mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 21 1/2 Fat; 7 Other Carbohydrates.

NOTES: Southern Living