Walnut Muffins
- 4 tb Light margarine, softened
- 1/3 c Packed brown sugar
- 1/3 c Sugar
- 2 tb Applesauce
- 2 Egg whites
- 1 c Low-fat plain yogurt
- 2 c Unbleached flour
- 2 ts Baking powder
- 1/2 ts Baking soda
- 1/4 ts Cinnamon
- 4 tb Walnuts, finely chopped
Coat a 12-cup muffin tin with nonstick spray or line the cups with paper
baking cups. Set aside. In a large bowl, cream 2 tablespoons of the
margarine, 1/4 cup of the brown sugar, the sugar and the applesauce. Add
the egg whites and beat until fluffy. Stir in the yogurt. In a medium bowl,
whisk the flour, baking powder, baking soda and cinnamon. Whisk in 3
tabelspoons of the walnuts. Add the dry ingredients to the creamed mixture,
stirring just enough to combine. Spoon the muffin batter into the muffin
tin, filling the cups 2/3 to
3/4 full. Cream the remaining 2 tablespoons of margarine with the
remaining brown sugar. Stir in the remaining 1 tablespoon of chopped nuts.
Top each muffin with a sprinkling of the nut topping. Bake at 400 until
golden brown and a cake tester comes out clean when inserted in the center
of a large muffin, about 18 minutes. Cool the muffins on a rack. Makes 12
muffins.
NOTES : Per Muffin: 148 calories, 2.8 g fat (16% of calories), 1.2 mg
cholesterol, 125 mg sodium, 0.7 g dietary fiber. Variation: For
Raisin-Walnut Muffins, add 1/3 cup raisins to the batter.
Recipe by: Quick and Healthy Cooking March 1995
Posted to Digest eat-lf.v097.n054 by "William S. Grant, II"
on Feb 25, 1997.
baking cups. Set aside. In a large bowl, cream 2 tablespoons of the
margarine, 1/4 cup of the brown sugar, the sugar and the applesauce. Add
the egg whites and beat until fluffy. Stir in the yogurt. In a medium bowl,
whisk the flour, baking powder, baking soda and cinnamon. Whisk in 3
tabelspoons of the walnuts. Add the dry ingredients to the creamed mixture,
stirring just enough to combine. Spoon the muffin batter into the muffin
tin, filling the cups 2/3 to
3/4 full. Cream the remaining 2 tablespoons of margarine with the
remaining brown sugar. Stir in the remaining 1 tablespoon of chopped nuts.
Top each muffin with a sprinkling of the nut topping. Bake at 400 until
golden brown and a cake tester comes out clean when inserted in the center
of a large muffin, about 18 minutes. Cool the muffins on a rack. Makes 12
muffins.
NOTES : Per Muffin: 148 calories, 2.8 g fat (16% of calories), 1.2 mg
cholesterol, 125 mg sodium, 0.7 g dietary fiber. Variation: For
Raisin-Walnut Muffins, add 1/3 cup raisins to the batter.
Recipe by: Quick and Healthy Cooking March 1995
Posted to Digest eat-lf.v097.n054 by "William S. Grant, II"
