Recipe from Better Homes and Gardens
Prep Time: 25 mins
see savingsNonstick cooking spray
see savings1 cupall-purpose flour
see savings1 cupwhole wheat flour or white whole wheat flour
see savings1/3 cuppacked brown sugar
see savings2 1/2 teaspoonsbaking powder
see savings1 teaspoonapple pie spice
see savings1/4 teaspoonsalt
see savings1 cupbuttermilk
see savings2 tablespoonscanola oil
see savings3/4 cupshredded, peeled apple (1 medium)
see savings2 tablespoonsfinely chopped pecans
see savings1 tablespoonflaxseed meal or toasted wheat germ
see savings1 tablespoonpacked brown sugar
see savings1 tablespoonbutter
Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
In a small bowl combine pecans, flaxseed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
Per Serving: cal. (kcal) 163, Fat, total (g) 6, chol. (mg) 39, sat. fat (g) 1, carb. (g) 25, fiber (g) 2, pro. (g) 4, sodium (mg) 167, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet