Blueberry Cinnamon Pecan Muffins - Waring CO1500 Instruction/Recipe Booklet

Preheat oven to 400°F on convection bake/roast.
Bake until golden and crisp, about 20–25 minutes. Let cool
slightly on wire rack. Serve warm.
Calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 392mg • fiber 1g

BLUEBERRY CINNAMON PECAN MUFFINS

These delicious muffins are so simple to prepare and bake.
Makes 12 muffins
1 large egg
1 ⁄ cup buttermilk
2
1 ⁄ cup vegetable oil
4
1 teaspoon pure vanilla extract
1 ⁄ cup granulated sugar
2
1 ⁄ cups unbleached, all-purpose flour
1
2
2 teaspoons baking powder
1 ⁄ teaspoon ground cinnamon
2
1 ⁄ cup chopped pecans, toasted
2
⁄ cup blueberries, fresh or frozen
1
2
Preheat oven to 350°F on convection bake/roast with rack
in position 1 (bottom position).
Spray standard size (2
cooking spray.
In a large mixing bowl, mix together the egg, buttermilk,
vegetable oil, and vanilla. Stir in sugar and then the remain-
ing dry ingredients. Carefully stir in pecans and
blueberries (berries will bleed if you overwork them).
Scoop batter evenly into muffin tin. Bake for about 20–25
minutes, until muffins are golden and a cake tester comes
out clean.
Nutritional information per serving:
1 ⁄ " x 1
2
1 ⁄ ") muffin tin with nonstick
4
44