Walnut Muffins(Lite)

• 1/2 c. sugar
• 2 c. unbleached flour
• 2 tsp. baking powder
• 1 c. low-fat plain yogurt
• 1/3 c. packed brown sugar
• 4 Tbsp. light margarine, softened
• 4 Tbsp. finely chopped walnuts
• 2 Tbsp. applesauce
• 2 egg whites
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon

1. Coat a 12-cup muffin tin with nonstick spray or line the cups with paper baking cups.
2. Set aside.
3. In a large bowl, cream 2 tablespoons of the margarine, 1/4 cup of the brown sugar, the sugar and the applesauce.
4. Add the egg whites and beat until fluffy. Stir in the yogurt.
5. In a medium bowl, whisk the flour, baking powder, baking soda and cinnamon.
6. Whisk in 3 tablespoons of the walnuts.
7. Add the dry ingredients to the creamed mixture, stirring just enough to combine.
8. Spoon the muffin batter into the muffin tin, filling the cups 1/3 to 1/2 full.
9. Cream the remaining 2 tablespoons of margarine with the remaining brown sugar.
10. Stir in the remaining 1 tablespoon of chopped nuts.
11. Top each muffin with a sprinkling of the nut topping.
12. Bake at 400u0b0 until golden brown and a cake tester comes out clean when inserted in the center of a large muffin, about 18 minutes.
13. Cool the muffins on a rack.
14. Makes 18.

sugar, flour, baking powder, lowfat plain yogurt, brown sugar, light margarine, walnuts, applesauce, egg whites, baking soda, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048367 (may not work)