|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||ground nutmeg|
|1/8 teaspoon||ground allspice|
|1/2 cup||packed brown sugar|
|2 tablespoons||canola oil|
|2 large||eggs, lightly beaten|
|1/4 cup||golden raisins|
|3 tablespoons||finely chopped pistachios|
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