Whole Grain Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Extra nutritious, moist, not-too-sweet. Good warm with apricot preserves Ingredients:
3/4 cup all purpose flour |
1/2 cup of whole wheat flour |
2 tbsp of sugar |
1/2 cup toasted wheat germ |
2 1/2 tsp of baking powder |
1/2 tsp of salt |
1/2 tsp of cinnamon |
1/2 tsp of freshly grated nutmeg |
2 egg whites |
3/4 cup of skim milk |
1/2 cup of pumpkin puree |
1/4 cup of vegetable oil |
1 tsp of vanilla extract |
1/2 cup of raisins |
1/2 cup of toasted sunflower seeds |
Directions:
1. Preheat oven to 400 degrees.
2. Butter and flour a muffin tin and set aside.
3. Stir together the flours, sugar, wheat germ, baking powder, salt and spices.
4. Mix together the egg whites, milk, pumpkin, oil and vanilla.
5. Blend well.
6. Pour into flour mixture and mix until well blended.
7. Add raisins and sunflower seeds.
8. Spoon into muffin pan.
9. Bake 20-25 minutes until the muffins spring back from your touch.
10. Cool in pan for 3 minutes and best if served warm.
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