2 cups wheat flour
1/4 cup sugar
1/2 cup egg substitute or 4 egg whites
1/4 cup light butter or margarine, melted
1/2 cup strawberry non fat yogurt
1/2 tsp. vanilla
1/2 cup chopped pecans, divided
3/4 cup sugar free strawberry preserves
1 1/2 tsp. sugar
Preparation:
Preheat oven to 375F. Grease 12 muffins cups or line with paper baking cups; set aside.
In large bowl, combine flour and 1/4 cup sugar; make a well in center.
Combine eggs, butter margarine, yogurt and vanilla; blend well.
Add egg mixture to dry ingredients, stirring just until moistened.
Gently fold in 1/4 cup pecans and all the strawberry preserves.
Spoon batter into prepared pans, filling 3/4 full. Sprinkle evenly with remaining pecans and 1 1/2 teaspoons sugar.
Bake for 20 to 25 minutes or until golden brown.
I tried this recipe, but they came out very heavy and didn't rise at all. I then realized that there was no baking powder or soda in the recipe. Could someone who can pm mtdebster ask her if the recipe is correct, or make a suggestion as to how I screwed up
Ronlu,
This was a recipe that was converted by the LA chef off of the LA at home website. I copied it right off of the post. I haven't made these, so I really can't help you out on the recipe, sorry. I don't have access to the website anymore or I would question the LA chef. Maybe you can PM mamanicole or put a shout out to anybody that has access to the website and see if they can locate the original post and ask the person that had the recipe converted. I wish I could be of more help, sorry.
Double Strawberry Pecan Muffins
