Honey and Toasted Pistachio Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 28%
  • Fat: 6.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2g
  • Protein: 5.2g
  • Carbohydrate: 31.9g
  • Fiber: 2.6g
  • Cholesterol: 38mg
  • Iron: 1.5mg
  • Sodium: 197mg
  • Calcium: 28mg

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

  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.
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