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Whole Wheat Muffins

These moist and tender muffins have a nice whole wheat flavor.—Arlene Bontrager, Haven, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup chopped pecans


  • In a large bow, combine the flours, brown sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in pecans.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

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