Walnootmuffins |
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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 |
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BereidingCoat 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. |
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