Pat's Orange Pecan Muffins

I started with a recipe from Lennie #14325, but made SO many changes I thought I should post new. Trying to make healthy substitutions AND use what I had on hand. Delicious and refreshing and amazingly easy. (I actually got 13 muffins out of this the first time I made them.)

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3  small clementines
• 1⁄4 cup lemon juice
• 1⁄4 cup  coconut water
• 1⁄4 cup Egg Beaters egg substitute
• 1⁄4 cup butter, melted
• 1⁄4 cup coconut oil
• 1  cup white flour
• 3⁄4 cup wheat flour
• 3⁄4 cup brown sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 3⁄4 cup pecans, coarsely chopped

Directions

1. Preheat oven to 400°F Spray muffin tins with cooking spray and set aside.
2. Cut clemtines into quarters (peel and all) and place in a food processor along with lemon juice and coconut water. Process until pureed (you may leave a few chunks if you like).
3. Add egg and butter and oil. Process briefly to combine.
4. Combine dry ingredients, including nuts in a large bowl. Add liquids all at once. Stir to combine.
5. Fill muffin cups full (these do not rise very much).
6. Bake in preheated oven for 20 minutes (until golden brown).
7. Let cool for 5 minutes in tins before removing.