Whole-Wheat Pecan Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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 |
Directions:
1. Preheat oven to 375°.
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.
3. Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.
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