Berry-and-Spice Whole-Wheat Muffins
Berry-and-Spice Whole-Wheat Muffins
Estimated POINTS® Values Per Serving | 3
Servings | 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 ground allspice
1 egg
1 1/4 cups buttermilk
1 1/2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
Instructions
Combine brown sugar, 1 tablespoon 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 center of mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.
Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
Bake at 375° for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
Yield: Makes 1 dozen (serving size: 1 muffin)
Special Notes I re-ran this through MasterCook - substituting some Splenda for the sugar and using egg beaters - and the points stayed at 3 - so might as well keep the original recipe.
Estimated POINTS® Values Per Serving | 3
Servings | 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 ground allspice
1 egg
1 1/4 cups buttermilk
1 1/2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
Instructions
Combine brown sugar, 1 tablespoon 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 center of mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.
Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
Bake at 375° for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
Yield: Makes 1 dozen (serving size: 1 muffin)
Special Notes I re-ran this through MasterCook - substituting some Splenda for the sugar and using egg beaters - and the points stayed at 3 - so might as well keep the original recipe.
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