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Orange & pecan muffins

The most delicious and easy orange and pecan muffin recipe made in one food processor bowl.

Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Course: Dessert
Cuisine: International

Ingredients

  • 1 whole seedless orange weighing 200gms cut pieces of skin off around the stalk & bottom end until you get to exactly the weight
  • 1 cup sugar – white or brown
  • 1 free-range egg
  • ½ cup raisins sultanas, or a combination of both (or Christmas cake fruit mix)
  • 70 - 80 gms pecan nuts 3/4 in the mix and the rest reserved for the top
  • 100 gms melted butter
  • ½ cup milk
  • 250 gms flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 - 3 Tbsp coconut sugar or other darker brown sugar for sprinkling on the top (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 200C / 400F
  2. Weigh your whole orange cutting-off pieces until you get to 200 grams. Cut the orange into 4 and put it into the bowl of your food processor with 1 cup of sugar. Blend until smoothish.
  3. Add the egg, milk, raisins, pecan nuts, and melted butter and blitz until combined.
  4. Add the flour, baking powder, and bicarb to the bowl and pulse briefly until combined. Remove the blade and scrape down the side of the bowl.
  5. Using a spoon or ice cream scoop, divide the batter evenly between 12 muffins – preferably lined with paper liners. You can also spray your muffin tin lightly with cooking spray.
  6. Bake for 20 – 22 minutes until springy to the touch and golden brown.

Notes

  • Keep your orange and pecan muffins fresh with these easy storage tips:
  • Store muffins in an airtight container lined with a paper towel to absorb moisture.
  • Keep in a cool, dry place away from direct sunlight.
  • Place muffins in an airtight container or resealable bag to prevent them from drying out.
  • Let them come to room temperature or warm slightly before serving for the best taste.
  • Wrap each muffin individually in plastic wrap or foil.
  • Place wrapped muffins in a freezer-safe bag or container.
  • To reheat, microwave for 20–30 seconds or bake at 160°C (320°F) for 10 minutes.