Instructions: * Note: If youd like, omit the whole-wheat flour and use 1 1/2 cups all-purpose flour.

Heat the oven to 375 degrees. Grease 1 (12-cup) or 2 (6-cup) muffin tins.

Sift together the whole-wheat and all-purpose flours, the baking powder, baking soda and salt.

In another bowl, beat together the eggs, oil, vanilla, yogurt, milk and maple syrup. Quickly combine the dry and wet ingredients, and fold in the pecans. Spoon the batter into the muffin cups, filling them 2/3 full.

Bake the muffins until brown and firm, 20 to 25 minutes. Remove them from the oven and allow the muffins to cool in the tins for 5 or 10 minutes before removing and cooling on a rack. Serve these sweet muffins with tea or on a brunch buffet.

This recipe yields 12 muffins.

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