Berry-and-Spice Whole-Wheat Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 ground allspice |
1 egg |
1 1/4 cups buttermilk |
1 1/2 tablespoons vegetable oil |
1 cup fresh or frozen blueberries |
Directions:
1. Combine brown sugar, 1 tablespoon 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 center of mixture.
3. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.
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° for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
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