Cappuccino Cinnamon Pecan Muffins

• 3 ounces pecans, roughly chopped
• 1/2 cup soft light brown sugar
• 4 tablespoons instant coffee granules
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 2 egg whites
• 2/3 cup low-fat milk
• 1/2 cup low-fat plain yogurt
• 1/4 cup sunflower oil

1. Preheat the oven to 400F, with the middle rack at the ready.
2. Line a muffin pan with 12 paper liners.
3. Toast the pecan nuts in a dry frying pan for 34 minutes.
4. Tip two-thirds of them into a large bowl and reserve the rest for later.
5. Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl.
6. Then, toss the flours, cinnamon, baking powder and baking soda through and make a well in the center.
7. Beat the egg and egg whites briefly in a large bowl and then beat in the milk, yogurt and oil to combine.
8. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency.
9. Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cups.
10. Sprinkle the reserved pecans evenly over the tops and then pop the pan into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean.
11. Leave to cool for a few minutes and then enjoy!
12. They are lovely served cool, but also scrumptious reheated and eaten warm.

pecans, brown sugar, coffee granules, whole wheat flour, flour, ground cinnamon, baking powder, baking soda, egg, egg whites, lowfat milk, lowfat plain yogurt, sunflower oil

Taken from www.foodrepublic.com/recipes/cappuccino-cinnamon-pecan-muffins-recipe/ (may not work)