Easy Pumpkin Muffins

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Category : Breads

Recipe : Easy Pumpkin Muffins

These low-fat muffins will become an instant favorite! Serve them hot from the oven
if you can; baked goods with no added fat tend to toughen slightly as they cool.

Makes 6 servings

1/2 cup minus 1 1/2 teaspoons all-purpose flour (reserve 1 teaspoon)
1/2 cup minus 1 1/2 teaspoons whole-wheat flour
1/4 cup + 2 tablespoons raisins
1/3 cup granulated sugar
3 tablespoons wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 egg
1/4 cup orange juice
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 ounce chopped walnuts

Preheat oven to 350o F. Spray six 2 3/4" muffin cups with nonstick cooking
spray. Sprinkle cups evenly with the reserved teaspoon flour.
In large bowl, combine all-purpose and whole-wheat flours, raisins, sugar, wheat
germ, baking powder, baking soda and salt.
In medium bowl, whisk together pumpkin puree, egg, juice, pie spice and vanilla.
Add to flour mixture; stir until just combined.
Spoon batter evenly into prepared cups, filling each two-thirds full. Sprinkle
walnuts evenly over batter in each cup. Bake 25-30 minutes, until a toothpick
inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and
serve warm.

SERVING (1 MUFFIN) PROVIDES: 1/2 Fruit, 1/4 Vegetable, 1/4 Protein, 1 Bread,
50 Optional Calories; 3 grams Fat, 3 grams Fiber.

PER SERVING: 202 Calories, 3 g Total Fat, 1 g Saturated Fat, 35 mg Cholesterol, 424
mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 99 mg Calcium