Recipe Center

Ingredients

• 1 ½ Cup Arrowhead Mills®
  Whole Grain Pastry Flour
• ¼ Cup Arrowhead Mills® Soy Flour
• 2 ½ teaspoons Aluminum-free baking powder
• ½ teaspoon Hain® Pure Foods Sea Salt
• ½ tsp Ground nutmeg
• ½ Cup Toasted pecans, chopped
• ½ Cup Spectrum® Canola Oil
• ½ Cup Apricot or peach all-fruit spread
• 2 Large eggs, lightly beaten
• 1 ½ teaspoons Vanilla extract
• ¼ Cup Hain® Pure Foods Organic Sugar

Instructions

1. Preheat oven to 375. Coat a 12-cup muffin pan with Spectrum® Canola Oil Baking Spray or line with paper cups.
2. In a large bowl, whisk the flours, baking powder, salt, nutmeg and pecans.
3. In a small bowl, mix the oil, fruit spread, eggs, vanilla extract and sugar.
4. Add to the flour mixture and stir to just until moist.
5. Spoon combined mixture into the muffin pan (or cups) three-quarters full.
6. Bake until a wooden pick inserted in the center comes out clean, approximately 12-14 minutes.

Print this recipe