Pistachio Muffins

I made these pistachio muffins this morning.   Pistachios are a very delicate flavor, so I used a lot and left good sized chunks - after shelling, I cut the smaller ones in half and the larger in thirds.   I added the almonds and almond extract as accent flavor.

I use less sugar than most recipes - we don't care for excess sugar.


1 1/3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant oatmeal
1/2 cup sugar
1/8 cup chopped almonds
1 cup coarsely chopped pistachios




Mix above thoroughly.  

Liquid ingredients: 

1/3 cup grape seed oil or unsweetened apple sauce
1/4 cup egg substitute
1 teaspoon almond extract
2/3 cup skim milk or 4 ounces non-fat  vanilla yogurt and 1/4 cup skim milk

Mix this up and add to dry ingredients, spoon mix.

Directions:

375 degree oven, middle rack.

Spoon into a lightly oiled muffin pan and bake for 20 minutes.  Makes 12.    As you can see, we ate up three before I could even get a picture!