Whole-Wheat Pecan Muffins

By MasterCook

3 Points per serving

1 cup whole-wheat flour

1/2 cup all-purpose flour

1/2 cup stone-ground yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups low-fat buttermilk

1/2 cup packed brown sugar

2 tablespoons stick margarine or butter -- melted

1 teaspoon almond extract

2 large egg whites

Cooking spray

1/3 cup chopped pecans

Preheat oven to 375º. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, sugar, margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375º for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

Servings: 12

Serving Size: 1 muffin

Per serving: 161 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 27g Carbohydrate; 1mg Cholesterol; 264mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates