Whole Wheat Morning Muffins

Name: Whole Wheat Morning Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups whole wheat flour; 1 teaspoon baking soda; 1 cup packed light brown sugar; 1 egg; 1/3 cup unsalted butter, melted; 1/2 teaspoon vanilla extract; 1 1/4 cups buttermilk; 1 cup chopped pecans, toasted

Submitted by ratherbeswimmin

"Camilla Saulsbury"

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photo by Sassy J

Ready In:: 40mins
Ingredients:: 8
Yields:: 12 muffins

ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1 cup packed light brown sugar
1 egg
¹⁄₃ cup unsalted butter, melted
¹⁄₂ teaspoon vanilla extract
1 ¹⁄₄ cups buttermilk
1 cup chopped pecans, toasted

directions

Preheat oven to 425°.
Line 12 muffin cups with paper liners.
In a big bowl, whisk together the flour and baking soda.
In another bowl, whisk together the brown sugar, egg, butter, and vanilla until well blended.
Whisk in buttermilk until blended.
Add the egg mixture to the flour mixture and stir until just blended; gently fold in pecans.
Divide batter equally among prepared muffin cups.
Bake for 15-20 minutes or until tops are golden and a pick comes out clean.
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.