Serves: 5
Total Calories: 871
Yield: 12-14 Muffins

DRY INGREDIENTS
2 cups unbleached flour
1 cup whole wheat pastry flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups milk
1/2 cup honey
1/4 cup canola oil
1 large egg
1 1/2 teaspoons vanilla extract
GOODIES
1 cup coarsely chopped pecans
TOPPING
1/4 cup margarine or butter melted
1/2 cup frozen apple juice concentrate
1/4 cup light brown sugar
1 1/2 teaspoons cornstarch
1 large egg
1/2 cup coarsely chopped roasted pecans
1/4 teaspoon vanilla extract

1. To prepare the topping, blend the margarine, apple juice concentrate, brown sugar, cornstarch, and egg in a food processor. Transfer the mixture to a small saucepan, place over medium heat, and stir until it thickens to a gravy-like consistency. Remove from the heat, add the pecans and vanilla, and stir to combine. Cool to room temperature.

2. Preheat the oven to 400°F.

3. Sift all the dry ingredients together in a large bowl. Add the goodies and toss to coat.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup only about 2 /3 full. Add the topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 871
Calories from Fat: 393

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