Pumpkin Nut Muffins - cooking recipe

Ingredients

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

Preparation

Combine flour, baking soda, baking powder, cinnamon and nutmeg.
Combine egg whites, buttermilk, vanilla, apple juice concentrate and pumpkin.
Add to the dry ingredients.
Stir until just moistened.
Fold in nuts.
Spray muffin tins with nonstick vegetable coating.
Pour in batter.
Bake at 375\u00b0 for 20 minutes. Yields 12 muffins.
One muffin equals 1/2 fruit exchange, 1 bread exchange.