Cappuccino Cinnamon Pecan Muffins
The recipe Cappuccino Cinnamon Pecan Muffins can be made in approximately 1 hour. For 50 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 223 calories, 5g of protein, and 11g of fat each. This recipe is liked by 314 foodies and cooks. This recipe from Food Republic requires baking powder, baking soda, pecans, and egg whites. Many people really liked this breakfast. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 39%, this dish is not so spectacular. Similar recipes include Cinnamon Dolce Cappuccino Muffins, Cinnamon Pecan Muffins, and Pumpkin Banana Cinnamon Pecan Muffins.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 egg whites
1 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons instant coffee granules
1/2 cup soft light brown sugar
2/3 cup low-fat milk
1/2 cup low-fat plain yogurt
3 ounces pecans, roughly chopped
1/4 cup sunflower oil
1 cup whole wheat flour
Equipment:
food processor
frying pan
bowl
oven
skewers
Cooking instruction summary:
Directions: Preheat the oven to 400°F, with the middle rack at the ready. Line a muffin pan with 12 paper liners.Toast the pecan nuts in a dry frying pan for 3–4 minutes. Tip two-thirds of them into a large bowl and reserve the rest for later. Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl. Then, toss the flours, cinnamon, baking powder and baking soda through and make a well in the center.Beat the egg and egg whites briefly in a large bowl and then beat in the milk, yogurt and oil to combine. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency.Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cups. Sprinkle the reserved pecans evenly over the tops and then pop the pan into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean.Leave to cool for a few minutes and then enjoy! They are lovely served cool, but also scrumptious reheated and eaten warm.Try out these muffin recipes on Food Republic:Raspberry Yogurt Muffins RecipeSugared Mango Muffins RecipeRed Velvet Muffins Recipe
Step by step:
1. Preheat the oven to 400°F, with the middle rack at the ready. Line a muffin pan with 12 paper liners.Toast the pecan nuts in a dry frying pan for 3–4 minutes. Tip two-thirds of them into a large bowl and reserve the rest for later. Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl. Then, toss the flours, cinnamon, baking powder and baking soda through and make a well in the center.Beat the egg and egg whites briefly in a large bowl and then beat in the milk, yogurt and oil to combine.
2. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency.
3. Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cups. Sprinkle the reserved pecans evenly over the tops and then pop the pan into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean.Leave to cool for a few minutes and then enjoy! They are lovely served cool, but also scrumptious reheated and eaten warm.Try out these muffin recipes on Food Republic:Raspberry Yogurt Muffins Recipe
4. Sugared Mango Muffins Recipe
5. Red Velvet Muffins Recipe
Nutrition Information:
covered percent of daily need
