Serves: 12
Total Calories: 138

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup pecans, pieces
2 large eggs, beaten
1/2 cup milk
1/2 cup puréed pitted prune
1 teaspoon pure vanilla extract
4 tablespoons butter, melted

1. Preheat the oven to 350°. Butter 12 1/3-cup muffin cups. In a food processor fitted with the metal blade, put all of the dry ingredients and pulse 8 to 10 times to blend. Add the pecans and process until the nuts are finely ground, 10 to 12 seconds. Transfer to a large mixing bowl. Add the remaining ingredients and stir with a wooden spoon until just mixed.

2. Spoon the batter into the muffin cups until they are about 2/3 full. Bake until browned on top and a tester inserted in the center comes out clean, 15 to 18 minutes. Invert the muffins onto a rack. Serve warm or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 138
Calories from Fat: 66

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls