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Maple Pecan Muffins PDF Print E-mail

KosherEye.com

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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


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