Orange Pineapple Pecan Muffins

• FOR THE MUFFINS:
• 1/2 cups Pecans
• 2 cups Flour
• 1/4 teaspoons Salt
• 3/4 teaspoons Baking Soda
• 1/2 cups Unsalted Butter, Room Temperature
• 3/4 cups Sugar
• 1 whole Large Egg
• 1/2 cups Light Vanilla Yogurt
• 1 teaspoon Pure Orange Extract
• 1 Tablespoon Orange Zest
• 1 cup Canned Diced Pineapple, Drained
• FOR THE ORANGE GLAZE:
• 1/8 cups Sugar
• 1/4 cups Orange Juice, Warm

1. Preheat oven to 350 F. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Remove from the oven and set aside to cool. Then chop into small pieces.
2. Spray a 12-count standard sized muffin pan with nonstick cooking spray. Set aside.
3. In a medium sized bowl, whisk the flour, salt and baking soda. Set aside.
4. In a large mixing bowl using a mixer, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.
5. Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
6. While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.
7. Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.
8. Adapted from The Joy of Baking.

muffins, pecans, flour, ubc, baking soda, unsalted butter, sugar, egg, light vanilla yogurt, orange, orange zest, pineapple, sugar, ubc

Taken from tastykitchen.com/recipes/breads/orange-pineapple-pecan-muffins/ (may not work)