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Berry-and-Spice Whole-Wheat Muffins

Southern Living JANUARY 2005

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

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

Preparation

Combine brown sugar, 1 tablespoon flour, and pecans in a small bowl. Stir in melted butter; set aside.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 26%
  • Fat: 5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.2g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Iron: 1.2mg
  • Sodium: 151mg
  • Calcium: 61mg
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Berry-and-Spice Whole-Wheat Muffins recipe

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