Pistachio Muffins

Cindy Wooten, The Currituck Club, Corolla, NC

Makes 12 muffins

2 cups whole-wheat flour

¾ cup light brown sugar (packed)

½ cup old-fashioned oats

¼ cup natural pistachio nuts, chopped

1 tablespoon baking powder

½ teaspoon salt

¾ cup low-fat milk (2%)

½ cup applesauce

½ cup canola oil

1 egg

Topping:

¼ cup chopped pistachios

2 tablespoons packed brown sugar

Mix flour, sugar, oats, pistachios, baking powder and salt in a bowl, stirring until well blended. Add milk, applesauce, oil and egg all at once. Stir lightly. Don’t over mix or texture will be coarse.

Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter. Bake at 400° F for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for even browning. Cool 5 minutes. Remove from pan and cool on wire rack.