Whole-Wheat Pecan Muffins

Cooking Light
1 dozen (serving size: 1 muffin)


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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


Preheat oven to 375°.

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° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

Created date

July 1998

Nutritional Information

Calories 161
Caloriesfromfat 28 %
Fat 5 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 4.1 g
Carbohydrate 26.1 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 200 mg
Calcium 80 mg