WHOLE-WHEAT PECAN MUFFINS

1/4 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup milk
1/4 cup plain nonfat yogurt
1 large egg
1/2 teaspoon vanilla
2 cups whole-wheat flour
1 teaspoon baking soda
1 cup chopped pecans

Preheat oven to 425 degrees F. Butter or paper-line 12 muffin pan cups (2 1/2 to 2 3/4 in. wide).

In a large bowl with a mixer, beat butter and brown sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, baking soda, and pecans; stir until mixture is evenly moistened.

Spoon batter equally into prepared muffin cups.

Bake in a 425 degrees F regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes. Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up.

Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350 degree F regular or convection oven about 10 minutes.

Makes: 12 muffins
Source: Sunset magazine