Whole Wheat Pecan Muffins
1 cup Hodgson Mill white flour
1 cup Hodgson Mill whole wheat flour
1/2 cup brown sugar, packed
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1 cup pecans, coarsley chopped
3/4 cup milk
1/2 cup vegetable oil
In a large mixing bowl, combine flours, brown sugar, Clabber Girl Baking Powder and salt; mix well. Stir in pecans; set aside. In a separate bowl, combine milk, oil and egg. Add to flour mixture; stir just until moistened. Divide among greased muffin cups.
Bake at 350 degrees F for 25 minutes or until lightly browned.
Serve with Danish Cream Cheese Spread*
Makes 12 muffins.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally featured in “The Great American Cookbook” by the National Pecan Association.