My kids love this recipe. They have given up the store-bought, unhealthy muffins in favor of these. Hallelujah! I have to admit to adding chocolate chips.
Karen Johnson McWilliams was away at graduate school when she got engaged, so her mother threw a wedding shower back home in Joplin, Montana, without her. Friends brought special family recipes, which mom mailed to the bride and groom. This recipe remains one of Karen's favorites.
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- Calories: 262
- Calories from fat: 41%
- Protein: 4.9g
- Fat: 12g
- Saturated fat: 4.2g
- Carbohydrate: 35g
- Fiber: 3.1g
- Sodium: 183mg
- Cholesterol: 34mg
- 1/4 cup (1/8 lb.) butter or margarine
- 1 cup firmly packed brown sugar
- 1 cup milk
- 1/4 cup plain nonfat yogurt
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1. In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, soda, and pecans; stir until mixture is evenly moistened.
- 2. Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).
- 3. Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes.
- 4. Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up. Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350° regular or convection oven about 10 minutes.
- Nutritional analysis per muffin.
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