2 1/2 cups whole wheat flour

1 cup white flour

1/4 cup brown sugar

1/4 cup white sugar or splenda

5 tsp baking powder

1 1/2 tsp salt

1 cup finely chopped walnuts

 

Mix these ingredients in a large bowl.  Set aside

 

2 large eggs, beaten

2/3 cup light olive oil or cannola olive blend

Liquid drained from fruit above into measuring cup

enough milk to make 1 1/2 cups liquid/milk.

 

Mix well.

 

Add liquid to dry ingredients.  Stir until just mixed, leave lumply.  Put 1/2 of batter into muffin cups in a cupcake pan.  (1 dozen cups one color)

 

Add fruit to other 1/2 batter and fold in.  Put this into muffin cups in a cupcake pan.  (1 dozen cups another color)

 

Bake at 400' 25 minutes or until golden brown on top.  Remove from oven and let stand 5 minutes.  Tip out and serve warm. 

 

 Freeze remainder in tightly closed plastic bag for use later.  Muffin cup colors tell you whether it is a fruit or nut muffin. 

 

To reheat muffins wrap in aluminum foil and heat in 400' oven for 15 minutes.