Friday, June 10, 2005

Pistachio Crunch Muffins

Pistachio Crunch Muffins


1/4 cup chopped pistachios
2 tablespoons brown sugar

Muffin Batter

1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup rolled oats
1/4 cup chopped pistachios, toasted and cooled
1/4 golden raisins
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup applesauce
1/2 cup canola oil
1 egg, lightly beaten
1 tablespoon fresh grated orange peel

Preheat oven to 400

To make the topping

In a small bowl, mix together chopped pistachios and brown sugar.

Muffin Batter

In a large bowl, whisk together flours, brown sugar, oats, pistachios, raisins, baking powder and salt.

In a medium bowl, whisk together milk, applesauce, oil, egg and orange peel. Pour into dry mixture and stir just until combined. Evenly divide batter between a 12 cup muffin tin lined with paper cups. Scatter topping over each muffin well.

Bake 14 to 18 minutes, turning halfway through, until a toothpick placed in the center comes out with a few moist crumbs attached. Remove and set muffin tin on a wire rack to cool for a couple minutes. Remove muffins from pan and place on a wire rack to finishing cooling.

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