Friday, May 06, 2005

Honey and Toasted Pistachio Muffins

Honey and Toasted Pistachio Muffins (Adapted from CL)

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/4 cup flaxseed meal
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1/8 teaspoon fresh grated 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 chopped golden raisins
3 tablespoons finely chopped pistachios
2 tablespoons honey

Preheat oven to 350

In a medium bowl, whisk together flours, flaxseed meal, baking soda, salt, nutmeg and allspice.

In a small bowl, whisk together buttermilk, sugar, canola oil and eggs. Pour mixture into the dry ingredients and stir just until combined. Fold in golden raisins.

Evenly divide batter between a 12 cup muffin tin lightly coated with nonstick spray. Evenly scatter the tops with the chopped pistachios. Bake until muffins spring back when gently pressed in the center, about 14-18 minutes. Carefully remove muffins from the pan and place on a wire rack to cool. Drizzle honey evenly over tops of the muffins.

Makes 12 muffins.

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