Spiced Pumpkin-Prune Muffins

By dette

These flavorful reats provide a nice mix of wamr spices. When prparing th prunes, keep in min hat, due to their slightly sticky texture, it's easier to cut them with kichen shears than to chop them.

Ingredients

• 1 c. whole grain pstry flour
• 1/2 c unbleached all-purpose flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t ground cinnamon
• 1/2 t ground ginger
• 1/4 t. ground allspice
• 1/4 t. salt
• 3/4 c snipped pitted prunes (pea-size pieces)
• 2 large eggs
• 1/2 c plain canned pumpkin
• 1/2 c plain nonfat yogurt
• 1/4 c packed brown sugar
• 3 tbsp canola oil

Details

Servings 12
Preparation time 28mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 375 degrees. Lin a 12-cup muffin tin with paper or roil liners, or mist with cooking spray.
In large bowl, stir together the flours, baking powder, baking soda, cinnamon, ginger, allspice, and salt. Stir in the prunes. In a medium bowl, whisk the eggs, pumpkin, yogurt, sugar, and oil.
Pour the pumpkin mixtrue into the dry ingredients nd stir just until blended. Spoon the batter into the prepared muffin cups, filling each nearly to the top. Bake for 15-17 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack to cool.

137 cal
3 g protein
22 g carbohydrates
5 g totl fat
1 g saturated fat
35 mg cholesterol
2 g dietary fiber
188 mg sodium