Honey and Toasted Pistachio Muffins

recipe
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).

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

Maureen Callahan,

Cooking Light

April 2007
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