Ingredients
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
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
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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.