Name: Walnut Muffins
Ingredients: 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

Knowing God’s will is a matter of judgment. That is why it is not an unspiritual practice, when faced with alternative ways of proceeding, to set down the pros and cons of the situation; the reasons, possibilities, problems of one decision in contrast with another. When we begin to evaluate these against a background of a general knowledge of the Lord’s will in Scripture, we often find our minds drawn in a particular direction. As time passes we begin to feel the weight of one course of action rather than another.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Bakery, Desserts, Eat-lf mail, Low-fat, Muffins	12	Servings

INGREDIENTS

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

INSTRUCTIONS

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"
<wsgrant@artsci.wustl.edu> on Feb 25, 1997.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”