Maple Walnut Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.9
  • Total Fat: 8.1 g
  • Cholesterol: 41.1 mg
  • Sodium: 205.1 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.6 g

View full nutritional breakdown of Maple Walnut Muffins calories by ingredient


Introduction

These yummy muffins are adapted from "Smart Muffins" by Jane Kinderlehrer; I substituted canola oil for the walnut oil in her recipe. which increased monounsaturated fat by 1 gram and reduced polyunsatured fat by 1 gram. The calories are the same as in her recipe: 126 calories per muffin. I also used paper muffin cups instead of greasing the cups; this probably reduced the fat grams by a negligible amount per muffin.

Note: If you're used to super-sweet muffins, her muffin recipes take a little getting used to. I have adapted my taste buds and now I can't stand sugar-laden muffins! To increase the maple-walnut flavors (thereby increasing the "perceived" sweetness), I would add about 1/4 to 1/2 teaspoon of maple extract/flavoring and put the walnut oil back into the recipe in place of the canola oil. These yummy muffins are adapted from "Smart Muffins" by Jane Kinderlehrer; I substituted canola oil for the walnut oil in her recipe. which increased monounsaturated fat by 1 gram and reduced polyunsatured fat by 1 gram. The calories are the same as in her recipe: 126 calories per muffin. I also used paper muffin cups instead of greasing the cups; this probably reduced the fat grams by a negligible amount per muffin.

Note: If you're used to super-sweet muffins, her muffin recipes take a little getting used to. I have adapted my taste buds and now I can't stand sugar-laden muffins! To increase the maple-walnut flavors (thereby increasing the "perceived" sweetness), I would add about 1/4 to 1/2 teaspoon of maple extract/flavoring and put the walnut oil back into the recipe in place of the canola oil.
Number of Servings: 12

Ingredients

    2 eggs
    3 Tbsp canola oil
    1/4 cup maple syrup
    1/2 cup nonfat milk
    1/2 cup whole wheat pastry flour
    1/4 cup wheat germ
    1/4 cup oat bran
    2 tsp baking powder
    1 tsp baking soda
    1/2 cup chopped walnuts

Directions

In a medium bowl, beat together the eggs, oil, maple syrup and milk. In another bowl, combine pastry flour, wheat germ, oat bran, baking powder and baking soda. Mix well, then stir in the nuts.
Preheat oven to 350 F. Spoon the batter into 12 paper-lined muffin cups. Bake for 20 minutes or until toasty brown. Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user JEN.MOREY.