1/2 cup chilled reduced-calorie stick margarine, cut into small pieces
2 tablespoons maple syrup
1 teaspoon imitation maple flavoring
3 egg whites, lightly beaten
1 (8-ounce) carton plain nonfat yogurt
Vegetable cooking spray
1/4 cup chopped walnuts
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine maple syrup, maple flavoring, egg whites, and yogurt; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle walnuts evenly over batter. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; let cool on a wire rack.
Have made these several times now. I really like the cake-like texture. I make it easy by using my food processor to crumble in the butter and then pour in the liquids and blend it up. Perfect. I tend to use 2 whole eggs vs just whites but that is a personal preference. I have also changed up the nuts. Pecans are great.