Recipe: Carrot-Pumpkin Muffins (using whole wheat flour and honey, low fat)

CARROT-PUMPKIN MUFFINS

1 1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg (or 1/4 cup fat-free liquid egg substitute)
1 cup canned pumpkin
3/4 cup honey
2 tablespoons applesauce
1 tablespoon olive oil
1 cup shredded carrots

Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a large bowl, mix the flour, pumpkin pie spice, baking soda and baking powder; set aside.

In a medium bowl, stir the egg, pumpkin, honey, applesauce and oil, mix until smooth. Add to the flour mixture and stir just until combined. Do not over-mix. Fold in the carrots. Spoon into the pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out almost clean. Remove from the pan and cool on a rack.

Makes 12 muffins
Source: The Commercial Appeal, May 3, 2006