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Cherry Walnut Muffins

1 1/2 c Whole wheat flour
1/2 c Brown rice flour; -or whole grain corn
1/2 c Granulated sugar
2 ts Baking powder
1 ts Baking soda
1 c Nonfat plain yogurt
1 1/2 ts Vanilla extract
2 Egg whites
3/4 c Frozen cherries; coarsely chopped

1 tb Granulated sugar
1 tb Walnuts; finely ground

Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. To make the topping, combine the sugar and walnuts until crumbly; set aside. Combine the whole wheat flour, rice flour or cornmeal, sugar, baking powder and baking soda; stir to mix well. Add the yogurt, vanilla extract and egg whites; stir just until the dry ingredients are moistened. Fold in the cherries. Fill the muffin cups 3/4 full with the batter. Sprinkle the topping over the batter. Bake for 15 to 18 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

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