Ingredients
The following ingredients have 12 Servings
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking powder
- 1/2 vanilla bean scraped
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 1/2 cups pecans (toasted and ground)
- 1 1/4 cups milk (you can use non-fat if you prefer)
- Strawberries or fruit of choice for filling (optional)
- Toasted almonds for garnish (optional)
- Powdered sugar for sprinkling (optional)
Instruction
- Whip softened butter, gradually add sugar.
- Add eggs one at a time, add vanilla. Mix.
- In a separate bowl, mix together baking powder and salt.
- Add ground pecans. (I used a magic bullet to grind almonds. Make sure you just toast first, grind to a meal-like consistency, NOT a paste.)
- Alternately add flour mixture and milk to butter mixture.
- Grease muffin pans. (Don’t use paper muffin cups)
- Bake at 350 for 15-18 minutes. It will depend on size of your muffin. Test with toothpick.
- Cool, remove from muffin tins.
- This recipe makes 24 baby cakes .
- I made six shortcake style cakes and 10 medium sized muffins.
- For Breakfast, Serve with Yogurt
- pint organic plain yogurt
- tablespoon raw agave nectar (what I used for sweetener)
- Add: 1/2 vanilla bean split, 1/2 C chopped strawberries
- Garnish with toasted almond slices
