Multigrain Maple Pecan Muffins

this will be short since i have a ferocious headache and i am procrastinating my duty to pack. i'm heading back home to the great state of Louisiana to warm up a bit, see my best friend & hang with my rents. oh and to score a few soft shell crab poboys, frog legs and bloody marys. all of which can only (properly) be found in that hot and sticky state. stay tuned for pictures of my culinary adventures.

but to these muffins - they rock, basically fat free, full of whole grains & sweetened with pure maple syrup. perfect for breakfast or when made into a minis as a snack.

MULTIGRAIN MAPLE PECAN MUFFINS

1/4c buckwheat flour

1/4c AP flour

1/4c wheat bran

1/4c rolled oats

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 tsp fresh grated ginger root

3/4 tsp baking powder

1/4 tsp baking soda

1 egg

1/2c dark maple syrup (pure!)

1/2c buttermilk

1 tsp vanilla

1/4c plain yogurt

1/2c chopped pecans

*preheat oven to 350F, line your muffin pan

*sift together all the dry ingredients

*in separate bowl lightly beat the egg, then add in buttermilk, vanilla, yogurt and ginger

*stir the wet into the dry until just combined

*fold in the pecans

*pour into prepared pan, sprinkle with some extra oats and nuts

*cook 20 - 25 minutes until toothpick is clean