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Pumpkin Apple Muffins
1¼ cups all-purpose flour
1¼ cups whole-wheat flour
1¼ teaspoons baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1¼ cups honey2 large eggs
1½ cups fresh pureed pumpkin
½ cup canola oil
2 cups Granny Smith apples, finely chopped
Preheat oven to 325 degrees F. In a large bowl, combine flours, baking soda, salt and spices. In a small bowl, combine honey, eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper lined muffin cups, two-thirds full. Bake for 25 to 30 minutes or until muffins test done. Cool for 10 minutes before removing from pan.Note: Can substitute two cups granulated sugar for honey, decrease baking soda by ¼ teaspoon and increase oven temperature to 350 degrees F.
Yield: 18 muffins
Nutritional Analysis: 200 calories, 7 g fat, 0.5 g saturated fat, 35 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 2 g fiber, 20 g sugar, 3 g protein
