Apple-Pumpkin Muffins

Melissa Moore, RD, LD
Stormont-Vail Nutritional Services, Stormont-Vail HealthCare, Topeka, KS

1⁄4 cup brown sugar
3⁄4 cup canned pumpkin
1 egg, beaten OR
1⁄4 cup refrigerated or frozen egg
substitute, thawed
2 tablespoons canola oil
1⁄4 cup skim milk
1⁄4 cup unsweetened applesauce
3⁄4 cup all-purpose flour
3⁄4 cup whole wheat flour
3 tablespoons wheat germ
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 cup raisins (optional)

Preheat oven to 400°F. Spray 2 1⁄2 x 1 1⁄4-inch (standard-size) muffin pan with nonstick cooking spray.

In mixing bowl, combine brown sugar, pumpkin, egg, oil, milk and applesauce; beat 1 minute.

In a medium bowl, whisk together all-purpose flour, whole wheat flour, wheat germ, baking powder, soda, salt, cinnamon and nutmeg. Add to pumpkin mixture. Stir just until dry ingredients are moistened. Stir in raisins; spoon into muffin cups. Using back of spoon, smooth batter.

Bake 20-22 minutes, or until lightly browned and a wooden pick inserted near the center comes out clean. Cool muffins on a wire rack for 5 minutes. Remove from muffin cups.

Makes 12 muffins.

Nutrition information per serving (one muffin): 109 calories; 3 g protein; 19 g carbohydrate; 3 g fat (.28 g saturated fat); .09 mg cholesterol; 1 mg iron; 2 g dietary fiber; 24mcg folate and 174 mg sodium.

Eat at least five to nine servings of colorful fruits and vegetables every day.