Whole-Wheat Pecan Muffins

By Lv2Cook

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