Berry-And-Spice Whole Wheat Muffins
- Ready In:
- 36mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄4 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons chopped pecans
- 1 tablespoon butter, melted
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄4 cup sugar
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon allspice
- 1 egg
- 1 1⁄4 cups buttermilk
- 1 1⁄2 tablespoons vegetable oil
- 1 cup blueberries
directions
- 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.
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RECIPE SUBMITTED BY
I am teenager, and I just love to cook! I love to try new recipes and I have basically taken over my parent's kitchen. I like to use fresh, healthy ingredients as often as possible. In addition to a love of cooking, I enjoy bike-riding, hiking/walking, gardening, reading, art, and am a percussionist in my school.