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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 cup all purpose flour, sifted
- 1 cup whole wheat flour, un-sifted
- 1/3 cup granulated sugar or raw sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup toasted pecans, coarsely chopped
- 1 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg, lightly beaten with 1 teaspoon finely grated orange zest
- 1 cup fresh or solidly frozen blueberries
Method
- Preheat oven to 400F.
- Lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup.
- Set pans aside.
- Combine first five ingredients (all-purpose flour through salt) in medium mixing bowl.
- Add pecans, toss well, then make well in center of dry ingredients and set aside.
- Whisk milk, butter and egg mixture in small bowl until smooth, then mix in blueberries.
- Pour into well in dry ingredients, and stir only enough to combinespecks of flour should be visible in batter.
- Spoon batter into muffin pans, dividing amount equallyeach muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less.
- Slide onto middle oven shelf and bake 20 to 25 minutes until muffins have risen and their tops are nicely rounded and evenly browned.
- Serve oven-hot with plenty of unsalted butter.
