Whole Wheat and Nuts Muffins

Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

Original recipe makes 12 muffins


1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup plain nonfat yogurt
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  3. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.


Calories: 152 kcal
Carbohydrates: 26.9 g
Cholesterol: 2 mg
Fat: 3.5 g
Fiber: 1.8 g
Protein: 4.6 g
Sodium: 379 mg