Whole-Wheat Pecan Muffins Recipe

Ingredients
<br>- 1 cup whole wheat flour
<br>- 1/2 cup all-purpose flour
<br>- 1/2 cup stone-ground yellow cornmeal
<br>- 1 1/2 teaspoons baking powder
<br>- 1/2 teaspoon baking soda
<br>- 1/2 teaspoon salt
<br>- 1 1/4 cups buttermilk
<br>- 1/2 cup packed brown sugar
<br>- 2 tablespoons margarine, melted
<br>- 1 teaspoon almond extract
<br>- 2 egg whites
<br>- cooking spray
<br>- 1/3 cup chopped pecans
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees.
<br>step 2: 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.
<br>step 3: Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.
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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 buttermilk
- 1/2 cup packed brown sugar
- 2 tablespoons margarine, melted
- 1 teaspoon almond extract
- 2 egg whites
- cooking spray
- 1/3 cup chopped pecans

Directions
step 1: Preheat oven to 375 degrees.
step 2: 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.
step 3: Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

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