Blueberry Pecan Muffins Using Food Processor

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 1/2 cup pecan halves
• 1 cup granulated sugar
• 1/2 cup cold shortening or 1/2 cup unsalted butter, cut into chunks
• 2 eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen blueberries (not thawed,)

Recipe

• 1 preheat oven to 375 degrees fahrenheit or 190 degrees celsius.
• 2 spray 12-cup muffin tin with non-stick spray.
• 3 in work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. transfer to a small bowl. set aside.
• 4 in same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• 5 with the motor running, add eggs, milk and vanilla through the feed tube.
• 6 remove lid and add cake flour, bkaing powder and salt. cover and pulse just until incorporated, about 10 times.
• 7 transfer sugar-flour mixture to a large bowl. fold in pecans and blueberries.
• 8 divide batter evenly into prepared muffin tin.
• 9 bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• 10 let cool in tin on a wire rack for 15 minutes.
• 11 transfer to rack to cool completely.
• 12 once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.