Pumpkin Apple Muffins

Ingredients:

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 honey

2 large eggs

1½ cups fresh pureed pumpkin

½ cup canola oil

2 cups Granny Smith apples, finely chopped

Yield:

18 muffins

Directions:

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.

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