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Ingredients
| light brown sugar (packed): 1/4 cup (firmly packed) |
| all-purpose flour (unsifted): 1 Tbl |
| pecans (chopped): 3 Tbl |
| salted butter: 1 Tbl (melted) |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| granulated sugar: 1/4 cup |
| baking powder: 3/4 tsp |
| baking soda: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| allspice: 1/4 tsp |
| eggs: 1 |
| buttermilk: 1 1/4 cups |
| vegetable oil: 1 1/2 Tbl |
| blueberries: 1 cup |
Berry-And-Spice Whole Wheat Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
21 min -
Servings
12 serving(s)
Tags
- Combine brown sugar, 1 tablespoons 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 the mixture.
- Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blurberries.
- Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
- Bake at 375 degrees for 19 to 21 minutes or until lighlty browned. Cool in pans on a wire rack for five minutes. Remove from pans, and cool slightly on wire rack. Serve warm.