Pistachio Crunch Muffins

• Muffin
• cups whole wheat flour↗2 cup
• cup light brown sugar (packed)↗3⁄4 cup
• cup old fashioned oats↗1⁄2 cup
• cup natural california pistachios, chopped↗1⁄4 cup
• cup dark raisins or 1/4 cup golden raisin↗1⁄4 cup
• tablespoon baking powder↗1 tablespoon
• tablespoon grated orange peel↗1 tablespoon
• teaspoon salt↗1⁄2 teaspoon
• cup milk↗3⁄4 cup
• cup applesauce↗1⁄2 cup
• cup vegetable oil↗1⁄2 cup
• egg↗1
• Topping
• cup chopped pistachios1⁄4 cup
• tablespoons packed brown sugar2

Step-by-step instructions

1. 1

   Topping:.

2. 2

   Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.

3. 3

   Preheat oven to 400 degrees F.

4. 4

   Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.

5. 5

   Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.

6. 6

   Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.

7. 7

   Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.