Whole-Wheat Pecan Muffins

Whole-Wheat Pecan Muffins
Whole-Wheat Pecan Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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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