Pistachio Muffins
Source of Recipe
from homefires hearth
List of Ingredients
Pistachio Muffins
2 cups whole wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural pistachio nuts, chopped
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup low-fat (2 percent) milk
1/2 cup applesauce
1/2 cup canola oil
1 egg
Topping (recipe follows)
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring
with spoon until well blended. Add milk, applesauce, oil and egg all at
once. Stir lightly just to mix. Don't overmix or texture will suffer.
Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter.
Bake at 400ºF. for 18 to 22 minutes or until golden brown, turning pan
around after 15 minutes for even browning. Cool 5 minutes; then remove from
pan and cool on wire rack.
Variation:
Pistachio Crunch Muffins: Mix 1/4 cup dark or golden raisins and 1
tablespoon grated orange peel into dry ingredients.
Topping:
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.
Yield: 12 muffins.
Nutritional analysis per muffin (made with variation):
262 cal., 13 g fat, 5 g pro., 34 g carbo., 230 mg sodium, 19 mg chol.
Recipe
|
Â
Â
Â
|
member logon
