KosherEye
<<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>
Bookmark and Share
Maple Pecan Muffins PDF Print E-mail

KosherEye.com

Paleo_pecan__muffins_sm

Shoshana Ohriner is the creator and author of the popular blogs Couldn't Be Parve (specializing in naturally delicious dairy-free desserts), and Paleo Kosher Kitchen (providing delicious kosher recipes for a Paleo lifestyle). Her recipes and articles have been published in a variety of newspapers, magazines, cookbooks, and websites. She lives in California with her husband and three little boys.

Ingredients

8 ozs pecans (approximately 2 cups)
1 ripe banana
3 tablespoons (1.5 oz) maple syrup
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
additional pecan halves for topping the muffins

Directions

Preheat the oven to 350. Line 24 mini muffin tins with papers or grease them well.

Toast the pecans until fragrant, approximately five minutes. Stir them frequently to prevent them from burning.

Transfer the toasted pecans to the blender. Blend on high speed until liquefied. Add the rest of the ingredients to the blender and blend at high speed until well mixed and a bit fluffy.

Scoop the batter into the prepared muffin tins, filling them 3/4 full. Top each one with a pecan half.

Bake 8-10 minutes, or until a tester comes out clean. Let cool completely on a rack before enjoying.

Notes

Do not try making these muffins in a larger size, the texture will not be right.

Recipe: Kosher, vegetarian, parve, bread


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica