Mixed-Nut Spice Muffins
Nuts are an important part of a cholesterol-reducing diet. These spicy muffins are easy, perfect for breakfast on the run.
INGREDIENTS
- ¼ cup canola oil
- ½ cup apricot jam
- 1 egg
- 2 egg whites
- 3 tablespoons lemon juice
- ½ cup orange juice
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup chopped hazelnuts, toasted
- ¼ cup chopped macadamia nuts, toasted
- ¼ cup chopped walnuts, toasted
Preheat oven to 400ºF. Line 12 muffin cups with paper liners and set aside.
In large bowl, combine oil, jam, egg, egg whites, lemon juice, and orange juice and whisk to blend. Add remaining ingredients and stir until just combined.
Fill each prepared muffin cup ¾ full.
Bake for 18–24 minutes or until muffins are set and golden brown. Remove from muffin cups immediately and cool on wire rack.
Yields 12 muffins
Calories: 229.28
Fat: 11.80 grams
Saturated fat: 1.12 grams
Dietary fiber: 1.50 grams
Sodium: 90.32 mg
Cholesterol: 17.62 mg
Toasting Nuts
Toasting nuts brings out their flavor so you use less of them. To toast nuts, spread in a single layer on a baking or cookie sheet. Bake in a preheated 350ºF oven for 8–12 minutes, stirring twice during cooking time, until the nuts turn a darker color and are fragrant. You can also toast them in a dry skillet for 4–6 minutes. Let cool completely before chopping.
