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Add a photoRaciónes: 10
Ingredientes
- 1/2 c. Pecans,
- 1 c. Apples, peeled diced
- 1 2/3 c. Pineapple, (crush/drain)
- 1/2 c. Oil,
- 14 Tbsp. Fruit sweetener,
- 2 x Large eggs,
- 1 tsp Vanilla extract,
- 2 3/4 c. Unbleached white flour,
- 1 tsp Baking pwdr,
- 1 tsp Baking soda,
- 1 tsp Cinnamon,
- 1/2 tsp Nutmeg,
- 1/2 tsp Salt,
Direcciones
- Preheat oven to 375 degrees. Lightly spray regular size or possibly mini muffin tins with lecithin spray. Toast the pecans in the oven for 7-10 min, stirring occasionally. Allow the nuts to cold, then coarsely chop the nuts with a knife or possibly with a pulsing action in a food processor. Drain the crushed pineapple, reserving the juice for another use. Whisk together the wet ingredients in the order listed till well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, stir in the diced apples, liquid removed pineapple and toasted pecans. Don't overmix, the batter should remain lumpy. Use a rounded
- #12 (1/2 c.) scoop to place the batter into regular size muffin tims or possibly use a #24 (2-3 Tbsp.) scoop for the mini muffin tins. Bake either sized muffins on the middle shelf of the preheated oven. Bake regular sized muffins for 25-30 min, and mini muffins for 15-20 min. Turn the muffin tins once, if necessary, for the muffins to brown proportionately. Let the muffins cold in the pan for 5 min before removing them to a wire rack to cold completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 10 servings | |
| Calories 293 | |
| Calories from Fat 130 | 44% |
| Total Fat 14.85g | 19% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.28g | |
| Cholesterol 43mg | 14% |
| Sodium 269mg | 11% |
| Potassium 128mg | 4% |
| Total Carbs 33.88g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.2g | 2% |
| Protein 6.21g | 10% |
