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
Method:
- 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.