Coat a 12-cup muffin tin with nonstick spray or line the cups with paper baking cups. Set aside. In a large bowl, cream 2 tablespoons of the margarine, 1/4 cup of the brown sugar, the sugar and the applesauce. Add the egg whites and beat until fluffy. Stir in the yogurt. In a medium bowl, whisk the flour, baking powder, baking soda and cinnamon. Whisk in 3 tabelspoons of the walnuts. Add the dry ingredients to the creamed mixture, stirring just enough to combine. Spoon the muffin batter into the muffin tin, filling the cups 2/3 to 3/4 full. Cream the remaining 2 tablespoons of margarine with the remaining brown sugar. Stir in the remaining 1 tablespoon of chopped nuts. Top each muffin with a sprinkling of the nut topping. Bake at 400 until golden brown and a cake tester comes out clean when inserted in the center of a large muffin, about 18 minutes. Cool the muffins on a rack. Makes 12 muffins. NOTES : Per Muffin: 148 calories, 2.8 g fat (16% of calories), 1.2 mg cholesterol, 125 mg sodium, 0.7 g dietary fiber. Variation: For Raisin-Walnut Muffins, add 1/3 cup raisins to the batter. Recipe by: Quick and Healthy Cooking March 1995 Posted to Digest eat-lf.v097.n054 by "William S. Grant, II"
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 201.6mg||7 %|
|Potassium 191.8mg||5 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 48g|
|Protein 7.9g||11 %|
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Calories per serving: 232
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