Whole Wheat Morning Muffins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Camilla Saulsbury Ingredients:
2 cups whole wheat flour |
1 teaspoon baking soda |
1 cup packed light brown sugar |
1 egg |
1/3 cup unsalted butter, melted |
1/2 teaspoon vanilla extract |
1 1/4 cups buttermilk |
1 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 425°.
2. Line 12 muffin cups with paper liners.
3. In a big bowl, whisk together the flour and baking soda.
4. In another bowl, whisk together the brown sugar, egg, butter, and vanilla until well blended.
5. Whisk in buttermilk until blended.
6. Add the egg mixture to the flour mixture and stir until just blended; gently fold in pecans.
7. Divide batter equally among prepared muffin cups.
8. Bake for 15-20 minutes or until tops are golden and a pick comes out clean.
9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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