Pistachio Crunch Muffins

• Muffin
• 2 cups whole wheat flour
• 3/4 cup light brown sugar (packed)
• 1/2 cup old fashioned oats
• 1/4 cup natural california pistachios, chopped
• 1/4 cup dark raisins or 1/4 cup golden raisin
• 1 tablespoon baking powder
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup applesauce
• 1/2 cup vegetable oil
• 1 egg
• Topping
• 1/4 cup chopped pistachios
• 2 tablespoons packed brown sugar

1. Topping:.
2. Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
3. Preheat oven to 400 degrees F.
4. Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
5. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
6. Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
7. Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.

whole wheat flour, light brown sugar, oats, natural california pistachios, dark raisins, baking powder, salt, milk, applesauce, vegetable oil, egg, topping, pistachios, brown sugar

Taken from www.food.com/recipe/pistachio-crunch-muffins-185465 (may not work)