Blueberry Pecan Muffins Using Food Processor

Recipe by KateL
READY IN: 27mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  • Spray 12-cup muffin tin with non-stick spray.
  • In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
  • In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
  • With the motor running, add eggs, milk and vanilla through the feed tube.
  • Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
  • Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
  • Divide batter evenly into prepared muffin tin.
  • Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
  • Let cool in tin on a wire rack for 15 minutes.
  • Transfer to rack to cool completely.
  • Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.
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