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Preheat oven to 475℉ (220°C). Line muffin pan wells with liners.
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In a large bowl whisk together egg, oil, sugar, orange juice, and salt.
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Add in ground poppy seeds, oats, flour, and baking powder. Mix together till fully incorporated.
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Fold in the chopped pecans.
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Evenly divide the batter between 10 wells. Bake at 475℉ (220°C) for about 10-15 minutes or until muffins are golden and baked through (to test, insert a cake tester in the middle of a muffin some crumbs maybe present, but no wet batter should be).