Pumpkin Nut Muffins

• 1 3/4 c. whole wheat flour or 50/50 flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 large egg whites
• 1/3 c. buttermilk
• 1/2 tsp. vanilla
• 3/4 c. frozen unsweetened apple juice concentrate, thawed
• 1 can canned pumpkin
• 1/4 c. chopped pecans

1. Combine flour, baking soda, baking powder, cinnamon and nutmeg.
2. Combine egg whites, buttermilk, vanilla, apple juice concentrate and pumpkin.
3. Add to the dry ingredients.
4. Stir until just moistened.
5. Fold in nuts.
6. Spray muffin tins with nonstick vegetable coating.
7. Pour in batter.
8. Bake at 375u0b0 for 20 minutes. Yields 12 muffins.
9. One muffin equals 1/2 fruit exchange, 1 bread exchange.

whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, egg whites, buttermilk, vanilla, apple juice concentrate, pumpkin, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262721 (may not work)