Whole-Wheat Pecan Muffins

• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup stone-ground yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1/2 cup packed brown sugar
• 2 tablespoons stick margarine or butter, melted
• 1 teaspoon almond extract
• 2 large egg whites
• Cooking spray
• 1/3 cup chopped pecans

1. Preheat oven to 375u0b0.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, sugar, margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist.
3. Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375u0b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

flour, allpurpose, stoneground yellow cornmeal, baking powder, baking soda, salt, lowfat buttermilk, brown sugar, margarine, almond, egg whites, cooking spray, pecans

Taken from www.myrecipes.com/recipe/whole-wheat-pecan-muffins (may not work)