I had half a bag of pecans left from my attempt at King’s Cake sitting in my cupboard, so tonight I finally decided to do something with them. Muffins were sounding tasty, so I lurked Tastespotting for combo pecan-muffin recipe, which lead me to Pralines-and-Cream Pecan Caramel Muffins. Not being a big fan of anything with ‘cream’ in the title, I adapted the recipe to better fit my idea of a tasty pecan muffin. Basically I followed the muffin recipe, but exchanged butter for Earth Balance and soy milk/vinegar for buttermilk, omitted the cream cheese section, and added some rolled oats to the streusel (does that make it a crisp?).
The muffins smelled amazing in the oven. My roommates came out to see what I was up to, and even seemed interested in trying the final product for once! (I haven’t mentioned the fact that they are ‘picky’ eaters…they don’t like to eat ‘junk food’…is that Chipotle in the trash? I guess their definition is different than mine…) I left the muffins in a little too long due to a gripping episode of Toddlers and Tiaras, but they’re still good! Some in the back might be just a little more crispy, but I’m not complaining because they taste great to me!
