Saturday, March 29, 2008

Honey and Toasted Pistachio Muffins

After the CakeLove cake last week, and the brownies I made last weekend, I started feeling pretty unhealthy. So my baked good this weekend is a super-duper healthy muffin that uses just a little bit of brown sugar as a sweetener and contains healthy things like whole wheat flour and flaxseed meal. It's topped with some pistachios and honey.

While health food can often be disgusting, these muffins are absolutely amazing. I was shocked at how delicious they were. They will be perfect to eat for breakfast during the week, as well as for a healthy snack. At less than 200 calories apiece, they're pretty wonderful! I even emailed the recipe to my mom to make her whip up a batch for my family! These are definitely a make-again.


Honey and Toasted Pistachio Muffins
Cooking Light, April 2007

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: 1 dozen

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