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

The great, and glorious end for which God decreed the after-being of sin, is His own glory: and the ends subordinate thereunto are not a few. Particularly, God decreed the futurition of sin: 1. That He might have occasion of glorifying His infinite wisdom, love, and grace in the redemption and salvation of a company of lost sinners through the death and sufferings of His own dear Son. 2. That His patience and long suffering in bearing with and forbearing sinners, might be magnified, admired, and adored. 3. That He might be honoured and glorified by the faith and repentance of His people, and their walking humbly with Him. 4. That His justice might be illustriously displayed and glorified in the eternal damnation of reprobate sinners for their own sins and abominations, sin being the cause of their damnation, though not of their reprobation.

Thomas Boston

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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