Pistachio Muffins

2 cups whole-wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural pistachio nuts, chopped
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup low-fat (2 percent) milk
1/2 cup applesauce
1/2 cup canola oil
1 egg
Topping (recipe follows)

Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't overmix or texture will suffer.

Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter. Bake at 400ºF. for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for even browning. Cool 5 minutes; then remove from pan and cool on wire rack.

Variation:

Pistachio Crunch Muffins: Mix 1/4 cup dark or golden raisins and 1 tablespoon grated orange peel into dry ingredients.

Topping:

Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.

Toast nuts for better flavor. Don't burn them.

Yield: 12 muffins.
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PISTACHIO CHOCOLATE and RUM MUFFINS

2 cups flour
1/3 cup sugar
1/3 cup butter
1/2 cup chocolate chips
1 cup milk
1/3 cup pistachio nuts finely chopped
3 tsp baking powder
1 tsp salt
1/2 cup pistachio nuts chopped extra
2 eggs
2 tsp rum

Rub butter into flour, baking powder and salt. Add sugar. Beat together eggs, milk and rum. Make a well in center of dry ingredients, add 1/2 cup chopped nuts, chocolate and milk mixture. Mix very lightly until just wet. 3/4 fill greased muffin pans and sprinkle with 1/3 cup finely chopped nuts. Bake at 400F for 20-25 mins.
Makes 12.