Whole Wheat Pecan Muffins

1 c. wheat flour

1/2 c. firmly packed brown sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 c. coarsely chopped pecans

3/4 c. milk

1/2 c. vegetable oil

1 egg

Danish Cream Cheese Spread (see recipe, below)

Preheat oven to 350 degrees. Grease a 12 c. muffin tin, or use a paper muffin cups. Combine flours, brown sugar, baking powder, and salt and mix well. Stir in pecans.

In small bowl combine milk, oil and egg. Add to dry ingredients and stir just until moistened. Divide among muffin cups. Bake until lightly browned, about 25 minutes. Serve with Danish Cream Cheese Spread.

Danish Cream Cheese Spread

4 oz. Danish natural fruit-flavored peach, orange, or pineapple cream cheese at room temperature

1/4 c. powdered sugar

2-3 T. milk

Beat cream cheese with powdered sugar until light and fluffy. Beat in just enough milk for spreading consistency. Makes about 1 1/4 cups

See the full article in the December 1999 issue.

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