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Honey and Toasted Pistachio Muffins

Yield 12 servings (serving size: 1 muffin)
Each of these homemade muffins contains almost three grams of fiber. Flaxseed meal provides a nutty flavor, fiber, and omega-3 fatty acids. Look for it in health-food stores and large supermarkets; it's also available online (at www.bobsredmill.com).

Ingredients

  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/4 cup flaxseed meal
  • 1 1/4 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1/4 cup golden raisins
  • Cooking spray
  • 3 tablespoons finely chopped pistachios
  • 2 tablespoons honey

Nutrition Information

  • calories 198
  • caloriesfromfat 28 %
  • fat 6.2 g
  • satfat 1.1 g
  • monofat 2.4 g
  • polyfat 2 g
  • protein 5.2 g
  • carbohydrate 31.9 g
  • fiber 2.6 g
  • cholesterol 38 mg
  • iron 1.5 mg
  • sodium 197 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 5 ingredients (through allspice) in a medium bowl, and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, sugar, canola oil, and eggs; add to flour mixture, stirring just until moist. Stir in 1/4 cup golden raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with pistachios. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Drizzle honey evenly over tops of the muffins.