About this recipe:Delicious low fat wholemeal muffins with walnuts, nutmeg and vanilla.
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
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 190 C / Gas mark 5. Grease a 12 cup muffin tin, or line with paper muffin cases.
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.
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.