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LowFat - Pumpkin + Apricot Muffins

Source of Recipe

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Recipe Introduction

To be honest, "low-fat muffin" has always been an oxymoron as far as I am concerned. "Small lumps of wet clay" is a better description for most I have tasted, but this one scores high on the taste-and-texture scale and is relatively low in fat as well.

List of Ingredients

Pumpkin + Apricot Muffins

1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbs chopped walnuts or almonds (optional)

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 400F (200C) oven for 20 to 25 minutes, or until
the top of the muffins spring back when pressed. Makes 12 muffins.


Recipe