- These were quite yummy. I grounded the whole wheat myself with my little hand grinder. I didn't use turbinado sugar, but I did sprinkle on top the crystaled sugar you find in the baking section. This is from cookinglight.com. They have a whole series on healthy muffins if you want more ideas: healthy muffin recipes.
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup whole wheat flour (about 1 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt $
- 2/3 cup packed brown sugar
- 2 tablespoons canola oil $
- 2 teaspoons vanilla extract
- 1 (8-ounce) carton plain fat-free yogurt $
- 1 large egg $
- 1 1/2 cups finely diced peeled pear $
- Cooking spray
- 3 tablespoons turbinado sugar
- Preparation
- Preheat oven to 400°.
- Place walnuts in a food processor; process until finely ground.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
- Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
- Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
The picture is what the muffins look like and is from cookinglight.com. You will find it if you look up this recipe on their website.
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