Quick Bite: In Season right now: pecans
Pee-kan or pe-kahn: peak season hits in October, so look for them at farmers markets, in area groves, and even falling from neighborhood trees.
For a savory snack or dish accent, toast pecans with olive oil, rosemary, and sea salt. For sweet treats—on their own, or to top ice cream, pies, and more—caramelize pecans in sugar and butter with a touch of salt.
*The U.S. grows about 80 percent of the world’s pecans.
*Unshelled pecans kept away from light in an airtight container last six months.
*Shelled nuts keep up to two months in a cool, dry spot; nine months in the fridge; and one year in the freezer.
*Approximately 1 lb. unshelled pecans equals 3 cups shelled; 1 lb. shelled
pecans equals 4 cups pecan halves.
- 2 cups flour
- 1/3 cup sugar
- 1 Tbs. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 egg
- 4 Tbs. unsalted butter, melted and cooled
- 1 tsp. vanilla extract
- 1 cup milk
- 1 apple, peeled, cored, and chopped (approx. 1 cup)
- 1 cup chopped pecans
For streusel topping:
- 2 Tbs. flour
- 2 Tbs. unsalted butter, softened
- 1/2 cup chopped pecans
1/3 cup brown sugar
Preheat oven to 375°F. Line a muffin pan with paper liners.
Sift the first five ingredients together in a medium bowl. In a separate bowl, whisk the egg with the cooled butter, vanilla, and milk. Pour the wet ingredients into the dry and stir until mostly combined. Fold in the apple and pecans until just combined (do not overmix). Fill each liner two-thirds full with prepared batter.
Combine all of the ingredients for the topping in a small bowl and gently knead together with fingertips. Sprinkle evenly over muffins. Bake for 20-25 minutes or until tester inserted comes out with moist crumbs attached. Transfer to a wire rack to cool slightly. Serve warm.