Pecan-Oat Whole Wheat Muffins

A small, healthy muffin is the perfect snack for a busy day.  I like to make them in large batches once or twice a month to store individually wrapped in the freezer.  Then they can be defrosted in ten seconds in the microwave for a quick breakfast or a snack with tea, or take one out in the morning and it will be defrosted in time for a snack with lunch or a quick bite in the afternoon.

These pecan-oat whole wheat muffins are great because they are not too sweet so you can really enjoy the flavors of the roasted oats and pecans.  Give yourself about 20-30 minutes to prepare the batter and then 15 minutes for baking.  In 45 minutes or less you'll have an inexpensive and healthy snack to last for the whole month!


Pecan-Oat Whole Wheat Muffins
Adapted from Mollie Katzen's Enchanted Broccoli Forrest

INGREDIENTS:

Cooking spray for the pan, if it's not nonstick
1 cup chopped pecans
1 cup rolled oats
1 1/2 cups whole wheat pastry flour (or all purpose white flour)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt (rounded measure)
1 cup milk*
1 tablespoon vinegar*
1 egg
4 tablespoons melted butter
6 tablespoons brown sugar
1/2 tsp. vanilla extract

*Tip:  Mixing together 1 cup of milk with 1 tablespoon of white or apple cider vinegar will make a liquid similar to buttermilk.  1 cup of buttermilk or yogurt would work just as well, but I tend to use the milk mixture because I already have the ingredients in my kitchen.

DIRECTIONS:

Preheat oven to 350 degrees.  Spray the muffin tins with cooking spray if they aren't non-stick.

Stir together the vinegar and milk and set aside to allow it to sit while you prepare the rest of the ingredients.

Place the pecans and oats in a medium sized skillet and dry-roast over low heat, stirring frequently, for about 10 minutes or until lightly browned and fragrant.  Remove from heat and set aside.

In a large bowl, whisk together the flour, soda, powder, and salt.  Stir in the toasted oats and pecans.

In a smaller bowl, beat together the milk mixture with the remaining ingredients and pour this mixture into the bowl with the dry ingredients.  Mix just enough to blend.

Fill the muffin cups 2/3 full and bake for 15-20 minutes or until lightly golden brown.  Remove the muffins from the tin right away and cool on racks.