Whole-wheat Muffins

Name: Whole-wheat Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters firmly packed brown sugar; 57 grams 1/4 cup butter or margarine; 1 large egg; 237 milliliters milk; 237 milliliters chopped pecans; 59 milliliters plain nonfat yogurt; 1 teaspoons vanilla; 473 milliliters whole-wheat flour

Whole-wheat Muffins might be just the morn meal you are searching for. Watching your figure? This vegetarian recipe has 250 calories, 5g of protein, and 11g of fat per serving. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have baking soda, firmly brown sugar, butter, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add milk, yogurt, egg, and vanilla; beat just until blended.

Ingredients you will need

Vanilla

Yogurt

Milk

Egg

Add flour, soda, and pecans; stir until mixture is evenly moistened.

Ingredients you will need

Pecans

All Purpose Flour

Pop

Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).

Equipment you will use

Muffin Liners

Bake in a 425 regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes.

Equipment you will use

Oven

Frying Pan

Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up.

Equipment you will use

Frying Pan

Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350 regular or convection oven about 10 minutes.

Ingredients you will need

Wrap