Ingredients

• 1 cup - all purpose flour
• 1 cup - whole wheat flour
• 1/2 cup - white sugar
• 1 tsp - baking soda
• 2 tsp - baking powder
• 1 tsp - salt
• 1/2 tsp - ground nutmeg
• 1 cup - plain non-fat yogurt
• 1 cup - milk
• 1 tsp - vanilla extract
• 1/2 cup - chopped walnuts

How to Make Whole Wheat and Nut Muffins

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg.
• In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended.
• Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
• Cool in the muffin pan on a wire rack.