Serves: 5
Total Calories: 824
Yield: 12 Muffins

DRY INGREDIENTS
1 3/4 cups whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1 tablespoon soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
1/2 cup water
1/2 cup honey
1/4 cup canola oil
1 large egg
1 tea vanilla extract
GOODIES
1 1/4 cups finely chopped roasted walnuts
1/2 cup toasted wheat germ
1/2 cup light brown sugar
1/4 cup margarine or butter sofened to room temperature

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Combine the walnuts, wheat germ, and brown sugar in a small bowl. Reserve 1 cup of this goodie mixture to use as a topping (see Step 6), and add the remaining mixture to the dry ingredients. Stir to combine.

4. Combine the softened margarine with the reserved goodie mixture to form a crumbly topping. Set aside.

5. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin, filling each cup only about 2 /3 full to leave room for the topping. Top each cup of batter with a generous amount of the topping mixture (use it all), taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 824
Calories from Fat: 379

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