Recipe

Whole-wheat Muffins Recipe

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Ingredients

Directions

Step #1 In a large bowl with a mixer, beat butter & sugar until very well mixed & no lumps remain.
Step #2 Add milk, yogurt, egg, & vanilla; beat just until mixed.
Step #3 Add flour, soda, & pecans; stir until mixture is evenly moistened.
Step #4 Spoon batter equally into 12 buttered or paper-lined muffin c (2 1/2 to 2 3/4 in.
Step #5 wide).
Step #6 Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides & spring back in the center when lightly pressed, about 15 mins.
Step #7 Cool muffins in pan about 5 mins, then invert onto a rack & turn rounded side up.
Step #8 Serve hot, warm, or cool.
Step #9 If making up to 1 day ahead, wrap cool muffins airtight & store at about room temp; freeze to store longer.
Step #10 To reheat, seal in foil wrap & bake in a 350° regular or convection oven about 10 mins.
Step #11 Nutritional analysis per muffin.
Enjoy the Whole-wheat Muffins recipe

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