Whole Wheat Flour...Whole Wheat Pecan Muffins

Here’s a more nutritious muffin…using part whole wheat and the fiber from nuts too.  We love pecans, and I usually toast them and store them in canning jars.  They make this delicious muffin recipe quick and easy.  Walnuts work too.   Your family will love these slightly sweet muffins with a meal or for coffee time.                    

                                                 

                     Whole Wheat Pecan Muffins

     1/2      cup  All-purpose Flour

     1/2      cup  Whole wheat flour

  2             teaspoons  baking powder

     1/4      teaspoon  cinnamon

                  pinch  salt

1/3-1/2    cup  Pecans -- toasted, chopped

     1/4       cup  oil

     1/3       cup  packed light brown sugar

  1              Large Egg

     3/8       cup  Milk  (3 fluid ounces)

Preheat oven to 400º. Grease muffin pans for 6 muffins.

Spread nuts on a cookie sheet with sides. Put in a 350° oven until lightly toasted. Watch carefully so that they don't burn. When toasted, remove the pan from the oven.  Cool and chop or break up coarsely.

Sift the flour, baking powder, cinnamon, and salt into the mixing bowl, stir in the sugar.  Combine and add egg, oil, milk and nuts, and stir into the flour mixture until just combined.  Do not overmix.

Scoop the batter into prepared muffins pan. Bake for 15 minutes. Cool on a rack slightly before serving.

May be frozen after cooling and reheated in the microwave 10-15 seconds or until warm before serving.