In addition to being a straightforward yet attractive side dish for any holiday feast, roasted asparagus is also quick and delectable for a nightly family dinner.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ⅔ cup milk
- ⅓ cup vegetable oil
- 1 egg
- ½ cup chopped pecans
- ¼ cup chopped pecans
- 1 tablespoon white sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
- Bake muffins in the preheated oven for 8 minutes.
- While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 196 mg |
| Sugars | 15 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I followed the recipe exactly and they turned out great! Cinnamon and pecans are one of my favorite combinations. This recipe gives plenty of both flavors. Very easy to make with no odd ingredients that I don’t keep on hand. I don’t like to drag out my mixer so used my immersion blender to mix the liquids. I will definitely make these many more times.