Ingredients

3/4 cup all-purpose white flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup maple syrup
1/4 cup (1/2 stick) melted butter, or sunflower, safflower or canola oil
2 eggs
1/2 cup chopped pecans
12 unbroken pecan halves

Directions

Preheat the oven to 375 degrees. Coat a 12-cup muffin pan with non-stick cooking spray.

Sift together flours, baking powder and salt into a large bowl.

Beat together milk, maple syrup, melted butter or oil and eggs in a medium bowl. Quickly fold the liquid ingredients into the dry ingredients; fold in the chopped pecans. Spoon into the muffin cups, filling each two-thirds full. Top each muffin with an unbroken pecan half. Bake for 20 minutes, or until lightly browned on top. Let cool in the pan for a few minutes. Remove from pan and cool on a rack. Makes 10 to 12 muffins.