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Whole-wheat Muffins





Yields
Makes 12 muffins

Karen Johnson McWilliams was away at graduate school when she got engaged, so her mother threw a wedding shower back home in Joplin, Montana, without her. Friends brought special family recipes, which mom mailed to the bride and groom. This recipe remains one of Karen's favorites.

 1/4 cup (1/8 lb.) butter or margarine
 1 cup firmly packed brown sugar
 1 cup milk
 1/4 cup plain nonfat yogurt
 1 large egg
 1/2 teaspoon vanilla
 2 cups whole-wheat flour
 1 teaspoon baking soda
 1 cup chopped pecans
Step 1
1

In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, soda, and pecans; stir until mixture is evenly moistened.

Step 2
2

Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).

Step 3
3

Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes.

Step 4
4

Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up. Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350° regular or convection oven about 10 minutes.

Step 5
5

Nutritional analysis per muffin.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories262
% Daily Value *
Total Fat 12g16%

Saturated Fat 4.2g22%
Cholesterol 34mg12%
Sodium 183mg8%
Total Carbohydrate 35g13%

Dietary Fiber 3.1g12%
Protein 4.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.