Berry-And-Spice Whole Wheat Muffins |
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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 10 |
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These muffins are spiced with cinnamon and allspice, and have plenty of sweet juicy blueberries. They are easy to prepare, but won't last long! Ingredients:
1/4 cup firmly packed light brown sugar |
1 tablespoon all-purpose flour |
3 tablespoons chopped pecans |
1 tablespoon butter, melted |
1 cup all-purpose flour |
1 cup whole wheat flour |
1/4 cup sugar |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon allspice |
1 egg |
1 1/4 cups buttermilk |
1 1/2 tablespoons vegetable oil |
1 cup blueberries |
Directions:
1. Combine brown sugar, 1 tablespoons flour, and pecans in a small bowl. Stir in melted butter, set aside.
2. Combine 1 cup all-purpose flour, whole wheat flour, and next 5 ingredients in a large bowl; make a well in the mixture.
3. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blurberries.
4. Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
5. Bake at 375 degrees for 19 to 21 minutes or until lighlty browned. Cool in pans on a wire rack for five minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
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