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    You are in: Home / Recipes / Pecan Sticky Muffins Recipe
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    Pecan Sticky Muffins

    Average Rating:

    3 Total Reviews

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    • on May 07, 2010

      Very good muffins! Could use more sugar however. I accidently grabbed the 2/3 cup measuring cup instead of the 1/2 and these could still be sweeter for my taste. Other then that these are a keeper for sure.

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    • on May 01, 2008

      One thing I did do before mixing the topping ~ I toasted the pecans to bring out more flavor there! Thanks for sharing your recipe ~ They're GREAT TASTING MUFFINS!! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

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    • on March 09, 2008

      My 8 year old son was standing at the lap-top with me, looking for muffins to make for breakfast. He said he wanted a "nut and chocolate chip" muffin so we started in the muffins that contain pecans. As soon as he saw this title he said "How about those instead, mom?" These were easy to put together and really tasty. I used white wheat flour and skim milk to try to up the healthiness a tad. The batter is sweet (though I'd up the cinnamon a bit) and the sticky muffin top is fabulous. Really hit the spot when you're looking for something ooey-gooey but not horrible for you. Thanks!

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    Nutritional Facts for Pecan Sticky Muffins

    Serving Size: 1 (1002 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 291.8
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 4.3 g
    Cholesterol 48.2 mg
    Sodium 193.9 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 1.5 g
    Sugars 13.7 g
    Protein 4.7 g


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