These muffins are a mix of carbohydrates and some extra protein. To reduce fat, try replacing the eggs with a banana and the oil with non-fat yogurt.
In a large bowl, add and combine well:
1/2 cup maple syrup
1/2 cup oil
3/4 cup buttermilk
1/2 tsp maple extract
In a smaller bowl, combine well:
1 cup whole wheat flour, unsifted
1/2 cup cake and pastry flour, unsifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 1 cup chopped walnuts
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan and decorate the top of each muffin with a walnut. Bake at 200 C (400 F) for 20 minutes. Remove from pan and cool on rack. Makes 10 medium-sized muffins.