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Berry-and-Spice Whole-Wheat Muffins

Source of Recipe


Southern Living, January 2005






List of Ingredients



• 1/4 cup firmly packed light brown sugar
  
• 1 Tbsp all-purpose flour
  
• 3 Tbsp chopped pecans
  
• 1 Tbsp butter, melted
  
• 1 cup all-purpose flour
  
• 1 cup whole-wheat flour
  
• 1/4 cup sugar
  
• 3/4 tsp baking powder
  
• 3/4 tsp baking soda
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground allspice
  
• 1 egg
  
• 1-1/4 cups buttermilk
  
• 1-1/2 Tbsp vegetable oil
  
• 1 cup fresh or frozen blueberries
  






Instructions



1. Combine brown sugar, 1 tablespoon flour and pecans in a small bowl. Stir in melted butter; set aside.
   
   
2. Combine 1 cup all-purpose flour, whole-wheat flour, and next 5 ingredients in a large bowl; make a well in center of mixture. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
   
   
3. Bake at 375° F for 19 to 21 minutes, or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
   
   Makes 1 dozen.