Magnificent Muffins

(Dairy less Blueberry-Pumpkin Muffins)

From Feeding the Healthy Vegetarian Family by Ken Haedrich
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Makes 12-14 muffins

1 scant cup canned cold pack pumpkin
1 cup orange juice
½ cup maple syrup or mild tasting honey such as clover or orange blossom
½ cup canola oil
1 t vanilla extract
2 cups whole wheat pastry flour
1 cup whole wheat flour
1 cup walnuts, processed to a fine meal in a food processor
1 ½ t baking powder
1 t baking soda
¾ t salt
1 ½ t cinnamon
¼ t nutmeg
¼ t allspice
1 cup fresh or frozen blueberries

Preheat oven to 350’F and lightly oil 12-14 muffin cups. Flour them lightly. Puree together the pumpkin, orange juice, maple syrup, oil, and vanilla in a food processor. Set aside. In a large bowl, mix the flours, walnuts, baking powder, baking soda, salt and spices. Make a well in the dry ingredients and add the liquid, stirring until smooth. Fold in the blueberries. Divide the batter evenly among the muffin cups. Bake for 35 minutes.

Per muffin(97g): 236 calories, 13g fat, 1g sat fat, 3.8g fiber, 28g carbohydrate, 4g protein.