Here’s a substantial muffin with great looks, texture and taste–proof positive that a nutritious muffin can also taste wonderful.
Spoon batter into greased muffin cups. Sprinkle with nut mixture. Do not bake. Cover with plastic wrap, then freeze. When ready to bake, preheat oven to 375F (190C). Remove wrap. Bake while still frozen in centre of preheated oven until golden and a cake tester comes out clean, from 30 to 35 minutes.
Stirring 1/4 cup (50 mL) nonfat dried milk into flour mixture adds 200 milligrams of calcium and 6 grams of protein to the recipe.