Honey & Toasted Pistachio Muffins

Yield: 12     (serving size: 1 muffin)

1 cup whole wheat flour (about 4 3/4 oz.)

1 cup all-purpose flour (about 4 1/2 oz.)

1/4 cup flaxseed meal

1 1/4 tsp. baking soda

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice

1/2 cup low-fat milk

1/2 cup plain fat-free yogurt

1/2 cup packed brown sugar or 1/4 cup Splenda Brown Sugar Blend

2 tbsp. canola oil

2 large egg whites, lightly beaten

1/4 cup egg substitute

1/4 cup golden raisins, snipped

cooking spray

3 tbsp. finely chopped pistachios

2 tbsp. honey

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flours into dry measuring cups; level with knife. COmbine flours and next (4) ingredients in a medium bowl and stir well with whisk. Make a well in cember of mixture
  3. Combine milk and buttermilk. Add sugar and oil. Combine egg whites and egg substitute; beat lightly with fork to combine. Add egg mixture to milk mixture; add to flour mixture, stirring just until moist. Stir in raisins.
  4. Spoon batter into (12) muffin cups coated with cooking spray. Sprinkle evenly with pistachios. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on wire rack. Drizzle honey evenly over tops of muffins.

from Cooking Light magazine, April 2007 (with revisions)

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