cup all purpose flour
cup soy flour
cup whole wheat flour
tsp. Baking powder
tsp. Baking soda
cup sugar (I will try to cut this down even more
the next time I make these)
cup ground flaxseed
tsp. Ground cloves
large eggs, beaten slightly (I use eggs with increased
amounts of omega-3 fatty acids)
cup pumpkin puree
cup plain low-fat yogurt
cup dried fruit of your choice (cranberries are
cup chopped nuts
Add all dry
ingredients to a large bowl. Mix well with a fork or wire
In a smaller bowl, mix eggs, pumpkin, yogurt, and water until well blended.
Stir wet ingredients into dry ingredients by hand - mix well.
Add fruit and nuts and gently blend well.
Spray a muffin-baking
pan with non-stick spray. This recipe makes 15-18 normal
size muffins, filling each muffin cup ~2/3 full.
Bake at 350
F. for ~20 minutes or until done (insert a toothpick into
center of one – should come out clean).