Pistachio Crunch Muffins - cooking recipe

Ingredients

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

Preparation

Topping:.
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
Preheat oven to 400 degrees F.
Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel 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 over mix or texture will suffer.
Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
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.