Whole Grain Pecan Muffins with Sprouted Wheat Flour
Whole Grain Pecan Muffins with Sprouted Wheat Flour are tender, nutty, and packed with toasted pecans. Perfect for weekend baking with simple flavor variations.
Servings: 12 muffins
Cost: $8
Ingredients
- 1 ¾ cup sprouted wheat flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted butter
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup milk
- 1 ½ cups chopped walnuts
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Toast the walnuts – Spread walnuts on a baking sheet and toast for 5–7 minutes until fragrant. Set aside to cool, then roughly chop.
- Mix the dry ingredients – In a medium bowl, whisk together sprouted wheat flour, baking powder, baking soda, and salt.
- Mix the wet ingredients – In a large bowl, whisk together melted butter, brown sugar, eggs, milk, and vanilla until smooth.
- Combine – Add the dry ingredients to the wet and mix gently until just combined. Fold in 1 cup of the chopped walnuts, reserving the rest for topping.
- Fill and top – Fill the muffin cups ¾ of the way full. Sprinkle the remaining walnuts over the tops.
- Bake – Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Cool – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.