Apple-Pumpkin Muffins

These yummy muffins combine two delicious fall flavors: apple and pumpkin. Lucky for you, tasty muffins don't have to be loaded with fat! Substituting applesauce for some of the butter or oil adds tenderness to these pumpkin muffins while keeping them low in fat.

SERVINGS: 12 muffins
CARB GRAMS PER SERVING: 22

Ingredients
Nonstick cooking spray
1-1/4 cups all-purpose flour
1/2 cupwhole wheat flour
3 tablespoonstoasted wheat germ
2 teaspoons pumpkin pie spice or apple pie spice
1-1/2 teaspoonsbaking powder
1/2 teaspoonsalt
1/4 teaspoonbaking soda
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1 cup canned pumpkin
3/4 cup buttermilk or sour milk*
1/3 cup unsweetened applesauce
1/4 cup packed brown sugar
2 tablespoons cooking oil

Directions
1. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.

2. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.

3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.

4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

*Test Kitchen Tip: To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Nutrition Facts Per Serving:

* Servings: 12 muffins
* Calories127
* Total Fat (g)3
* Saturated Fat (g)1
* Cholesterol (mg)1
* Sodium (mg)192
* Carbohydrate (g)22
* Fiber (g)2
* Protein (g)4
Diabetic Exchanges
* Starch (d.e.)1
* Other Carbohydrates (d.e.).5
* Fat (d.e.).5