Cherry Walnut Muffins
Source of Recipe
Penny Halsey
List of Ingredients
1 1/2 cup Whole wheat flour
1/2 cup Brown rice flour -or whole grain corn
1/2 cup Granulated sugar
2 tsp Baking powder
1 tsp Baking soda
1 cup Nonfat plain yogurt
1 1/2 tsp Vanilla extract
2 Egg whites
3/4 cup Frozen cherries coarsely chopped
Topping:
1 tbl Granulated sugar
1 tbl Walnuts finely ground Recipe
Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. To make the topping, combine the sugar and walnuts until crumbly; set aside. Combine the whole wheat flour, rice flour or cornmeal, sugar, baking powder and baking soda; stir to mix well. Add the yogurt, vanilla extract and egg whites; stir just until the dry ingredients are moistened. Fold in the cherries.
Fill the muffin cups 3/4 full with the batter. Sprinkle the topping over the batter. Bake for 15 to 18 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
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