Raspberry Orange Pecan Muffins

I just started watching Chopped on the Food Network and I'm hooked. I love the secret ingredient basket concept. I love that the chefs really have to think on their feet to create their dishes on the spot and within the allotted time. So this morning I gave myself a little baking challege: Breakfast. My secret ingredient? Frozen raspberries. Why frozen raspberries? It's virtually the only thing I could find in my fridge or freezer. I've been off grocery shopping since the oven broke. Yes, it's fixed. I'm just not that into grocery shopping these days. I know my family hopes I'll get get over my grocery shopping aversion soon!

My thought process: frozen raspberries + oven = muffins. Perfect! Here's what I came up with:

Reduced Fat Raspberry Orange Pecan Muffins

Preheat oven to 400' and spray muffin pan with non-stick spray

Whisk together in a bowl:

1 cup all purpose flour

1 cup white whole wheat flour

2/3 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg (optional)

Add:

1/4 cup egg substitute

3 tablespoons vegetable oil

1 teaspoon vanilla

1 teaspoon orange extract

3/4 cup buttermilk

3 tablespoons orange juice

1 teaspoon orange zest (optional)

1 cup frozen raspberries

24 Pecan Halves

Mix together with a few light strokes just until dry ingredients are moistened. Divide the batter among the cups and sprinkle with cinnamon sugar and top with pecan halves.  Bake for 15 minutes or until a toothpick inserted into the center comes out clean. The orange juice and pecans were my "on the fly" additions! They are pretty tasty if I may say so myself!