ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole-Wheat Pecan Muffins

Yield 1 dozen (serving size: 1 muffin)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.