Whole Wheat Muffins
These moist and tender muffins have a nice whole wheat flavor.—Arlene Bontrager, Haven, Kansas
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 each: 219 calories, 11g fat (2g saturated fat), 38mg cholesterol, 206mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 5g protein.
Originally published as Whole Wheat Muffins in Country Woman September/October 2002