Canned pumpkin puree gives a wonderful golden glow (not to mention tons of beta carotene) to these delicious fruit-and-nut-studded muffins.
1-1/2 cups flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried apricots, coarsely chopped
1/4 cup walnuts, coarsely chopped
1 cup canned unsweetened pumpkin puree
1 large egg
2 large egg whites
1 cup buttermilk
1 Preheat the oven to 350°F. Line a 2-1/2-inch muffin tin with paper liners. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. Stir in the apricots and walnuts.
2 In a medium bowl, combine the pumpkin, whole egg, egg whites, and buttermilk. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir just until combined.
3 Spoon into the lined muffin cups and bake for 30 to 35 minutes or until a cake tester inserted in the center of a muffin comes out clean.
Makes 1 dozen muffins servings.
Per muffin: 131 calories, 2.2g total fat (0.4g saturated), 18mg cholesterol, 1.8g dietary fiber, 24g carbohydrate, 4g protein, 271mg sodium.