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PISTACHIO CRUNCH MUFFINS

Makes 12 large muffins.

Ingredients
• 2 cups whole wheat flour
• ¾ cup brown sugar, packed
• ½ cup old fashioned oatmeal, dry
• ½ cup pistachio kernels, chopped
• 1 Tbsp Calumet baking powder
• 1 Tbsp orange peel
• ½ tsp salt
• ¾ cup skim milk
• ½ cup unsweetened applesauce
• ½ cup canola oil
• 1 egg (or ¼ cup Egg Beaters)


Directions
Mix flour, sugar, oats, pistachios, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.

Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don’t over mix or texture will suffer.

Spoon into 12 greased or paper-lined muffin cups.

Bake at 400 degrees F for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.

Nutrition
1 muffin = 98 g, 334 kcal, 8.7 g protein, 35 g CHO, 19 g total fat (2.3g Sat, 10 g Monounsat, 6 g Polyunsat), 18 mg cholesterol

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