Pistachio Muffins Recipe

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 400:F. 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.

Topping: mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.

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