| 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.
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