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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1 cup |
| rolled oats: 2 cups |
| light brown sugar (packed): 1 cup (firmly packed) |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| 2% milk: 1 cup |
| canola oil - for salads, woks and light frying: 1/2 cup |
| lemon juice: 1/2 cup |
| lemon zest: 1 Tbl (grated) |
| eggs: 2 (slightly beaten) |
| pecans (chopped): 1 cup |
Lemon Pecan Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- Heat oven to 400 degrees F.
- Grease muffin tins, or line with paper baking cups.
- In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
- Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
- Stir in pecans.
- Spoon batter into prepared muffin tins, filling 3/4 full.
- Bake for 15 to 20 minutes or until golden brown.