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WHOLE WHEAT PECAN MUFFINS




Source of Recipe


Cooking Light
Yield: 1 dozen (12 SERVINGS)

1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups low-fat buttermilk
1/2 cup packed brown sugar
2 tbsp. stick margarine or butter, melted
1 tsp. almond extract
2 large egg whites
Cooking spray
1/3 cup chopped pecans

Preheat oven to 375�F. 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.

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.

1 muffin Equals: CALORIES 161 (28% from fat); FAT 5g (sat 0.6g, mono 2.3g, poly 1.3g); PROTEIN 4.1g; CARB 26.1g; FIBER 2.2g; CHOL 0mg; IRON 1.1mg; SODIUM 200mg; CALC 80mg