Toasted Coconut Pecan White Chip Muffins

• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 1/4 cups Granulated Sugar Substitute
• 1/4 cups Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1 Egg, Lightly Beaten
• 1 cup Non-fat Milk
• 1 teaspoon Vanilla Extract
• 1/4 cups Non-fat Plain Yogurt
• 1/4 cups Butter, Melted
• 1/2 cups Chopped Pecans, Lightly Toasted
• 1/2 cups Shredded Coconut, Lightly Toasted
• 1/2 cups White Chocolate Chips

1. 1. Preheat oven to 350u0b0F. Line muffin tin with cupcake liners.
2. 2. In a medium bowl, stir together flours, sugar substitute, brown sugar, baking powder, salt, cinnamon and nutmeg.
3. 3. In a small bowl, whisk together the egg, milk, vanilla, yogurt, and butter. Add the wet mixture to the dry ingredients. Stir until combined. Stir in the pecans, coconut, and chips.
4. 4. Spoon batter into liners about 3/4 full. Bake for 15-20 minutes or until starting to turn golden brown and toothpick inserted in the center comes out clean.
5. Note: To lightly toast pecans and coconut, place on baking sheet and toast at 350u0b0F for 5-7 minutes.

whole wheat flour, allpurpose, sugar substitute, brown sugar, baking powder, salt, cinnamon, nutmeg, egg, milk, vanilla, nonfat plain yogurt, butter, pecans, shredded coconut, white chocolate chips

Taken from tastykitchen.com/recipes/breads/toasted-coconut-pecan-white-chip-muffins/ (may not work)