Whole-Wheat Pecan Muffins
By Lv2Cook
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Ingredients
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup stone-ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1/2 cup packed brown sugar
- 2 tablespoons stick margarine or butter melted
- 1 teaspoon almond extract
- 2 large egg whites
- Cooking spray
- 1/3 cup chopped pecans
Details
Servings 1
Preparation
Step 1
Preheat oven to 375º.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, sugar, margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375º for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.
Serving Size: 1 muffin
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