Ingredients
1/2 cups chopped walnuts
2 T. agave
2 T. wheat germ
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1 – 1 1/2 cups whole wheat flour
1/2 cup wheat germ
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. baking soda
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3/4 cups pumpkin puree
1/3 cup agave
1 cup non-fat yogurt
2 Tablespoons canola oil
1 large egg
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1/2 cup dried cranberries
1 tsp. orange rind
Preheat oven to 350 degrees.
Combine first three ingredients and set aside.
Combine second set of ingredients in a large mixing bowl.
Stir third set of ingredients together in a bowl, mixing well. Stir the wet mixture into the flour mixture, stirring just until moist.
Fold in cranberries and orange rind.
Line tins with muffin cups. Spoon 1/4 cup batter into muffin cups. Sprinkle top of muffins with walnut mixture. Bake for twenty minutes. Cool on a wire rack.
