OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.
1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained
1/8 cup Sugar
1/4 cup Orange Juice, warm
Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.
Spray muffin pan with nonstick cooking spray.
In a separate bowl, whisk the flour, salt and baking soda.
In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.
Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.
Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.
Adapted from The Joy of Baking
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Nutrition Grade C+