Whole Wheat Pecan Muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup stone ground corn meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups low fat buttermilk
1/2 cup packed brown sugar
2 Tbsp butter, melted
1 tsp. almond extract
2 large egg whites
Cooking spray
1/3 cup chopped nuts

Preheat oven 375:. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours and the next four ingredients in a medium bowl, make a well in the center of mixture. Combine buttermilk, sugar, butter, almond extract and egg whites, stir well with a whisk. Add to flour mixture,stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray, sprinkle with nuts. Bake 375: for 20 minutes or until muffin springs back when touched lightly in center. Remove from pans immediately.