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As the name implies, the tasty muffins have a crunchy pistachio topping.

Crunch Muffins

2 cups whole wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural California pistachios, chopped
1/4 cup dark or golden raisins
1 tablespoon baking powder
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup applesauce
1/2 cup vegetable oil
1 large egg, slightly beaten
Topping (recipe follows)

1. Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
2. Spoon into 12 greased or paper-lined muffin cups. Spoon topping over.
3. Bake at 400*F (205*C). for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.

Makes 12 muffins.

Topping: Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.

Recipe provided courtesy of the California Pistachio Commission.