1/2 Photos of Blueberry Pecan Muffins Using Food Processor
Entered for safe-keeping, just got a heavy-duty 12-cup food processor. From George Geary's "125 Best Food Processor Recipes". He warns that 1) if the berries are thawed before adding to the batter, they can turn it an unpleasant blue color and 2) if you use butter instead of shortening, your muffins will not be as flaky. The cooled muffins can be frozen in a resealable plastic bag for up to 30 days.
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- 1Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- 2Spray 12-cup muffin tin with non-stick spray.
- 3In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
- 4In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
- 5With the motor running, add eggs, milk and vanilla through the feed tube.
- 6Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
- 7Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
- 8Divide batter evenly into prepared muffin tin.
- 9Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
- 10Let cool in tin on a wire rack for 15 minutes.
- 11Transfer to rack to cool completely.
- 12Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.
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Nutritional Facts for Blueberry Pecan Muffins Using Food Processor
Serving Size: 1 (102 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 310.8
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 3.0 g
- Cholesterol 37.3 mg
- Sodium 207.6 mg
- Total Carbohydrate 44.8 g
- Dietary Fiber 1.3 g
- Sugars 20.7 g
- Protein 4.3 g