Healthy Children - February 2012


Whole Wheat Pumpkin Muffins

1 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar (or Splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
Cooking spray
1. Preheat oven to 375 degrees
2. Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set aside.
3. In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
4. In a small bowl, combine egg, milk and butter and then stir in pumpkin.
5. Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
6. Spoon batter into prepared muffin cups, filling about 2/3 full.
7. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
8. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Source: Whole Foods Market