Mini Wheat and Nut Muffins

You know what I love about this time of year???
The nuts.
Yes... walnuts, peanuts, cashews, almonds, pistachios, etc!
I also have a hard time... because nuts are expensive. But... they usually make the cookie, or dessert, or in this case the muffin!

I needed something healthy after this holiday weekend.

This Mini Wheat and Nut Muffin... was just the muffin!
It is small.
It is healthy.
It is nutty.

Mini Wheat and Nut Muffins

By Carrie Perrins

*adapted from Better Homes and Gardens Annual Recipes 1998

⅔ cup all purpose flour
¼ cup whole wheat flour
¼ cup chopped almonds and pecans
1 tsp. baking powder
⅛ tsp. baking soda
⅛ tsp. salt
⅛ tsp. ground nutmeg

1 beaten egg
⅓ cup milk
3 Tbsp. packed brown sugar
3 Tbsp. cooking oil

Preheat oven to 400 degrees. Line mini muffin tin with paper cups.
In a medium mixing bowl, combine flour, whole wheat flour, nuts, baking powder, baking soda, salt, and nutmeg.
In a small mixing bowl, combine egg, milk, packed brown sugar, and cooking oil.
Add egg mixture to the dry flour mixture.
Spoon batter into prepared muffin cups.
Bake at 400 degrees for 10-12 minutes.
Serve warm.
Makes 18 muffins.

Enjoy!

I liked this muffin. I know I know... I am going nuts. But... I packed some of these muffins to take with me!

Carrie