Whole-Wheat Pecan Muffins

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 28%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.1g
  • Carbohydrate: 26.1g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 200mg
  • Calcium: 80mg

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

Preparation

  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.
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