1 cup (250 mL) ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR
2/3 (160 mL) cup sugar
4 tsp. (20 mL) baking powder
1 cup (250 mL) milk
2 tsp. (10 mL) vanilla
2/3 cup (160 mL) oil
1/2 cup (125 mL) brown sugar
2 tsp. (10 mL) cinnamon
1/2 cup (125 mL) pecans, chopped
Preheat oven to 350°F (175 ° C). Prepare muffin tin.
In a large bowl combine flours, sugar and baking powder.
In separate bowl stir together eggs, milk, vanilla and oil. Pour liquid mixture over dry ingredients stirring just until moistened.
For filling, stir together ingredients in a small bowl.
Spoon half the batter into muffin cup. Sprinkle portion of filling into each muffin cup then top with the remaining batter.
Bake for 20-25 minutes.
Yield: 12 muffins