Publisher Photo
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup chopped pecans

Directions

In a large bow, combine the flours, brown sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in pecans.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
Originally published as Whole Wheat Muffins in Country Woman September/October 2002, p35

Nutritional Facts

1 each: 219 calories, 11g fat (2g saturated fat), 38mg cholesterol, 206mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup chopped pecans
  1. In a large bow, combine the flours, brown sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in pecans.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
Originally published as Whole Wheat Muffins in Country Woman September/October 2002, p35

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