Whole Wheat and Nuts Muffins

3.8
(16)

Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

1
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
12
Yield:
12 muffins

Ingredients

  • 1 cup unbleached all-purpose flour

  • 1 cup whole wheat flour

  • ½ cup white sugar

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ½ teaspoon ground nutmeg

  • 1 cup plain nonfat yogurt

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • ½ cup chopped walnuts

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

  2. In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.

  3. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Nutrition Facts (per serving)

152 Calories
4g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 152
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 379mg 16%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 11g
Protein 5g
Vitamin C 1mg 6%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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