Honey and Toasted Pistachio Muffins

Breakfast, Snacks.

Honey and Toasted Pistachio Muffins


Quantity 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


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.

Yield:  12 servings (serving size: 1 muffin)

CALORIES 198 (28% from fat); FAT 6.2g (sat 1.1g,mono 2.4g,poly 2g); IRON 1.5mg; CHOLESTEROL 38mg; CALCIUM 28mg; CARBOHYDRATE 31.9g; SODIUM 197mg; PROTEIN 5.2g; FIBER 2.6g

Source: www.cookinglight.com