1⁄2 cup granulated sugar
11⁄2 cups unbleached,
1⁄2 teaspoon ground cinnamon
1⁄2 cup chopped, toasted pecans
1⁄2 cup blueberries, fresh or frozen (thawing not necessary) cooking spray
Preheat oven to 350°F on convection bake with rack in position 1 (bottom position).
Spray standard size (21⁄2 inch x 11⁄4 inch) muffin tin with nonstick cooking spray.
In a large mixing bowl, mix together the egg, butter- milk, vegetable oil, and vanilla. Stir in sugar and then the remaining 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 to 25 minutes, until muffins are golden and a cake tester comes out clean.
Nutritional information per serving:
Calories 206 (48% from fat) • carb. 24g • pro. 3g • fat 11g
sat. fat 1g • chol. 18mg • sod. 153mg • calc. 21mg
Banana Walnut Loaf Cake
Makes one
2cups unbleached,
1⁄2 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, room temperature
1cup granulated sugar
2eggs
46