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Whole-Wheat Pecan Muffins




Source of Recipe


Cooking Light


List of 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


Recipe




Preheat oven to 375º.

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.

In another bowl: 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 375º for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

Serving Size: 1 muffin
Servings 12