Walnut muffins
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 9
Complexity: easily
Servings: 9
Nutritional value per serving:
Calories 345, total fat 24 G., saturated fats 10 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 77 mg, sodium 25 mg, sugar 24 G.
Calories 345, total fat 24 G., saturated fats 10 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 77 mg, sodium 25 mg, sugar 24 G.
Inspired by classic pecan pie, these muffins are just as chewy, crispy, and incredibly delicious. Think of them as individual portions of pie, perfect for on-the-go use. You can also use the same batter to make mini muffins and serve them as dessert at a house party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chopped walnuts
- 1 cup brown sugar, tightly packed
- 0.5 cups premium flour
- 2 large eggs
- 150 g melted butter
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line 9 muffin tins with paper liners and spray with cooking spray.
- In a large bowl, combine the walnuts, sugar, and flour. Make a well in the center of the mixture. In a separate bowl, beat the eggs until foamy. Add the melted butter and mix. Pour the egg mixture into the well in the flour mixture and mix.
- Spoon the batter into the muffin cups, filling them almost to the top. Bake until a toothpick inserted into a muffin comes out clean, about 20 minutes.
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