Upside Down Whole Wheat: Muffins Recipe
Ingredients
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Margarine | 1⁄4 Cup (4 tbs) | |
| Pecans | 1⁄2 Cup (8 tbs), chopped | |
| Eggs | 2 | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Margarine | 1⁄2 Cup (8 tbs), melted | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Icing sugar | 1⁄3 Cup (5.33 tbs) | |
| Baking soda | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon |
Directions
Preheat oven to 400 °F (205 °C).
Butter or line large muffin pan cups with paper cups.
Place 2 tsp (10 mL) brown sugar and 1 tsp (5 mL) margarine in each cup.
Melt in oven 2 minutes or so.
Remove from oven.
Divide pecans among cups.
Set aside.
In a bowl, beat eggs with a fork.
Add milk and melted margarine.
Set aside.
In a second bowl, sift dry ingredients.
Add egg mixture, stirring only as needed to moisten dry ingredients.
Spoon batter into cups until full.
Bake in oven 20 minutes or so.
Remove.
Turn over a rack at once.
Butter or line large muffin pan cups with paper cups.
Place 2 tsp (10 mL) brown sugar and 1 tsp (5 mL) margarine in each cup.
Melt in oven 2 minutes or so.
Remove from oven.
Divide pecans among cups.
Set aside.
In a bowl, beat eggs with a fork.
Add milk and melted margarine.
Set aside.
In a second bowl, sift dry ingredients.
Add egg mixture, stirring only as needed to moisten dry ingredients.
Spoon batter into cups until full.
Bake in oven 20 minutes or so.
Remove.
Turn over a rack at once.
Chef
