Walnut Muffins

    30 min

    Delicious low fat wholemeal muffins with walnuts, nutmeg and vanilla.

    21 people made this

    Serves: 12 

    • 100g (4 oz) plain flour
    • 100g (4 oz) wholemeal flour
    • 100g (4 oz) caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 dessertspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 225g (8 oz) low fat natural yoghurt
    • 225ml (8 fl oz) semi skimmed milk
    • 1 teaspoon vanilla extract
    • 50g (2 oz) chopped walnuts

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas mark 5. Grease a 12 cup muffin tin, or line with paper muffin cases.
    2. In a large bowl, stir together the plain and wholemeal flours, sugar, bicarbonate of soda, baking powder, salt and nutmeg. In a separate bowl, stir together the yoghurt, 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 tin.
    3. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin tin on a wire rack.

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    Reviews in English (17)


    nice and easy to make a bit bland in taste maybe roasting the walnuts may add something more but still good  -  13 Jun 2010


    This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want, or just enjoy it as is.  -  17 May 2006  (Review from Allrecipes US | Canada)


    Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nutmeg for the cinnamon. I also cooked these as mini muffins for 10 minutes which was perfect. It's a great breakfast and will be a great snack later.  -  09 Aug 2009  (Review from Allrecipes US | Canada)