These whole-grain muffins are one of my favorites. The batter has considerably less sugar than the average muffin, but the slight honey glaze on top makes it perfectly sweet! Pistachios add crunch, protein, healthy fat, and some "yum". Perfect for breakfast, brunch, or for an afternoon coffee or tea break.
1 cup whole-wheat flour
1 cup all-purpose flour
1/4 cup ground flax seed or flax seed meal
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1/8 teaspoon freshly-grated or ground nutmeg
1/8 teaspoon ground allspice
1 cup buttermilk
1/2 cup paced brown sugar
3 Tablespoons vegetable oil
2 large eggs at room temperature
1/3 cup golden or regular raisins
3 Tablespoons finely chopped, toasted pistachio nuts
2 Tablespoons honey
Preheat the oven to 350-degrees. Spray 12 regular muffin cups with non-stick spray until well coated.
Combine the first 7 ingredients in a medium bowl and whisk together well. Make a "well", or hollow in the center of the ingredients.
In another bowl whisk together the buttermilk, brown sugar, vegetable oil and eggs together until very well combined.
Pour the wet ingredients into the dry and mix just until the dry ingredients are thoroughly moistened and there are no streaks of the flour mixture. Stir in the raisins until evenly incorporated. Use a scoop or spoon to evenly distribute the batter into the muffin cups. Sprinkle 3/4 teaspoon chopped pistachios over each muffin.
Bake for about 15 minutes, or until muffins spring back when lightly pressed in the center. Remove from the pans immediately, and allow them to cool on a wire rack. Drizzle 1/2 teaspoon honey over each muffin. Serve.
Store in a air-tight container, or freeze leftovers for later use.