Heat oven to 400 degrees. Grease 12 regular muffin cups or more mini-muffin tins (no exact number is given since they come in different sizes). Combine flour, baking powder, baking soda, salt, sugar, and grated orange peel on a piece of wax paper. Beat eggs in a bowl and beat in orange juice. Add dry ingredients and stir gently with a spoon until barely blended. There will still be large lumps of flour. Add pecans and fold a few times to disperse. Lumps of flour will remain. Fill muffin tins 2/3 full and bake until the muffins are golden brown, about 20 minutes. Nutritional analysis per serving: 178.2 calories; 7.1 g total fat; (0.8 g saturated fat); 3.8 g protein; 26.2 g carbohydrates; 35 mg cholesterol; 227 mg sodium. Source: Lafayette Journal and Courier, formatted for MM by B.A. Cleaver Posted to MM-Recipes Digest V4 #9 by firstname.lastname@example.org on Mar 13, 1999
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12|
|Calories from Fat: 98 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 176.2mg||54 %|
|Sodium 141.8mg||5 %|
|Potassium 153.8mg||4 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 43.7g|
|Protein 8.5g||12 %|
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Calories per serving: 307
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