Lite Pumpkin And Apricot Muffins

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose white flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cloves
1 teaspoon	5ml	Salt
2		Egg whites - lightly beaten
3/4 cup	177ml	Canned pumpkin
1/4 cup	59ml	Canola oil
		= (or other low saturated fat oil)
1/3 cup	53g / 1.9oz	Brown sugar
1/3 cup	78ml	Non-fat milk
1/4 cup	59ml	Non-fat plain yogurt
1 teaspoon	5ml	Vanilla extract
1/4 cup	36g / 1.3oz	Dried apricots - (abt 6 to 8) - chopped
2 tablespoons	30ml	Chopped walnuts or almonds - (optional)

Recipe Instructions

Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts.

Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate. Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray.

Bake in the middle of a preheated 400 degree oven for 20 to 25 minutes, or until the top of the muffins spring back when pressed.

This recipe yields 12 muffins.

Source:
Culinary Cafe at http://www.culinarycafe.com

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