These chocolate chip pecan muffins muffins are a little healthier with the addition of whole wheat flour and very moist from the pudding!
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.
Per Serving: 356 calories; protein 5g; carbohydrates 49.9g; fat 17g; cholesterol 15.3mg; sodium 354.4mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.