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Photo of Mini walnut muffins by WW

Mini walnut muffins

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
18
Difficulty
Easy
You could also try grating whole nutmeg for this recipes but you will only need three-quarter of a teaspoon as the flavour is fresher and more intense than ground.

Ingredients

Reduced fat oil spread

50 g

Brown sugar

½ cup(s), (110g)

Egg(s)

1 medium

Wholemeal self-raising flour

½ cup(s), (80g)

White self-raising flour

½ cup(s), (75g)

Ground nutmeg

1 tsp, plus extra to sprinkle

Ground ginger

¼ tsp

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Walnuts

¼ cup(s), cut in half

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 18 holes of a 24-hole (1½ tbs/30ml capacity) mini muffin tin with paper cases.
  2. Using electric beaters, beat spread and sugar in a small bowl until pale and creamy. Add egg, beating well until combined.
  3. Stir in flours, nutmeg, ginger and yoghurt until just combined (do not overmix). Divide mixture among prepared tin holes. Top with walnuts.
  4. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Transfer muffins to a wire rack. Serve warm or at room temperature sprinkled with a little extra nutmeg.

Notes

TIP: You can use mixed spice instead of nutmeg, and pistachios or almonds instead of walnuts.

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