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Berry-and-Spice Whole-Wheat Muffins

Prep time 15 mins
Bake time 21 mins
Cool time 5 mins
Yield Makes 1 dozen (serving size: 1 muffin)

Ingredients

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

Nutrition Information

  • calories 168
  • caloriesfromfat 26 %
  • fat 5 g
  • satfat 1.2 g
  • monofat 2 g
  • polyfat 1.4 g
  • protein 4.2 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 21 mg
  • iron 1.2 mg
  • sodium 151 mg
  • calcium 61 mg

How to Make It

  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.

  3. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.

  4. Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.

  5. Bake at 375° 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.