Walnut Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Light margarine, softened
1/3 cup: Packed brown sugar,
1/3 cup: Sugar,
2 tbsp: Applesauce,
2: Egg whites,
1 cup: Low-fat plain yogurt,
2 cup: Unbleached flour,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 tsp: Cinnamon,
4 tbsp: Walnuts, finely chopped
Directions:
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.
Source from luhu.jp
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"
Source from luhu.jp