Tag Archives: pecans

Apple Walnut Muffins

9 Dec

So I’m home and I have some time to kill before the arrival of the foodNURDling. How am I spending that time (aside from lounging on the couch)? Baking! Figuring it might be a good idea to stock up on some easy, quick snacks that can be stored in the freezer, I decided to make a couple of different kinds of muffins: apple walnut and banana chocolate. I considered making double batches, but there’s only so much room in the freezer and I should probably save some room for actual food…

Note, you could substitute walnuts for pecans, or use a combination of both.

Makes 12 – 15.


1 1/2 c all-purpose flour
2 ts baking powder
1 ts baking soda
1/4 ts salt
1 1/2 ts cinnamon
2 eggs
3/4 c sugar
1 1/2 c apples, peeled and finely chopped or grated (I used Granny Smith apples)
6 tb butter, melted
1/2 c walnuts, chopped


1. Preheat your oven to 400F. Line a muffin tin with cups or use cooking spray so the batter does not stick.
2. Whisk together the flour, baking powder and soda, salt and cinnamon.
3. In a separate, large bowl, whisk the eggs and sugar. Stir in the apples and any accumulated juices. Let the wet mixture stand for 10 minutes.
4. To the wet mixture, add the melted butter and walnuts.
5. Add the dry mixture to the wet  and fold until just combined. DO NOT OVERMIX.
6. Spoon the batter into the cups and bake 14 – 16 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins cool for a couple of minutes before you remove them from the pan.

Apple Walnut Muffins


Mango, Cranberry Pecan Salad w/ Honey Mustard Dressing

16 Aug

Honestly,  the best and most crowd-pleasing salad I have  made. Borrowed from the Bite Me cookbook, which I can’t recommend highly enough!! Please note that the recipe calls for 4 cups of pecans; however, the salad does not actually need that much. Save the leftovers for a ridiculously addictive snack.

Serves 6.

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Toasted Pecans
4c pecan halves
1 large egg white
1 tb water
1 c sugar
1 ts cinnamon
1 ts salt

1/4 c canola oil
1/4 c seed mustard
1/4 c honey mustard
1/4 c honey
1/4 c rice wine vinegar
2 tb orange juice
1 – 2 ts salt

10 c romaine lettuce or mixed greens
2 mangoes, diced
1/2 c  dried cranberries


1. Preheat your oven to 250F. Line a baking sheet with foil and coat with non-stick spray.
2. In a bowl, whisk the egg white and water until bubbles form. In a larger bowl, mix the sugar, cinnamon, salt and pecans. Add this mix to the egg white and water, coating all the pecans thoroughly. Spread the pecans in a single layer on the sheet and bake for one hour, stirring every 20 minutes.
3. Meanwhile, peel and dice your juicy, juicy mangoes and toss with the cranberries and lettuce.
4. Mix the ingredients for the dressing together.
5. Add roughly half of the pecans to the salad, along with the dressing. Proceed to snarfle it down…and you will.

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