Walnut muffins

12 Servings

Ingredients

Quantity Ingredient
4 tablespoons Light margarine, softened
⅓ cup Packed brown sugar
⅓ cup Sugar
2 tablespoons Applesauce
2 Egg whites
1 cup Low-fat plain yogurt
2 cups Unbleached flour
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Cinnamon
4 tablespoons 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, ¼ 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 ⅔ to

¾ 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, 2⅘ g fat (16% of calories), 1⅕ mg cholesterol, 125 mg sodium, 0.7 g dietary fiber. Variation: For Raisin-Walnut Muffins, add ⅓ 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" <wsgrant@...> on Feb 25, 1997.

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