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PUMPKIN CRANBERRY MUFFINS Heartland Health Spa's Chef Barb Peters and registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The Heartland Spa Recipe Collection is available for purchase (Call 1-800-545-HTLD). Heartland would also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered, including this one.
Servings: 12
½ cup walnut, chopped
3 tablespoons dark brown sugar
1 ½ tablespoons wheat germ
1 cup all-purpose flour
½ cup flour, whole-grain wheat
½ cup wheat germ
2 teaspoons baking powder
1 teaspoon pumpkin-pie spice
¾ teaspoon salt
¼ teaspoon baking soda
1 cup plain low-fat yogurt
¾ cup pumpkin, canned
½ cup dark brown sugar
2 tablespoons canola oil
1 large egg
½ cup dried cranberries
1 teaspoon orange rind, grated & chopped
Cooking spray Preheat oven to 360. Combine first 3 ingredients in a small bowl, set aside. Combine flours, and the next 5 ingredients (flour through baking soda) in a medium bowl. Combine yogurt, pumpkin, brown sugar, oil, and egg; stir well. Add to flour mixture, stirring until moist. Fold in cranberries and orange rind. Spoon batter into lightly sprayed muffin tins. Sprinkle with walnut mixture. Bake at 350 for 25 minutes. Cool on a wire rack.
Per Serving (excluding unknown items): 195 Calories; 7g Fat (29.6% calories from fat); 6g Protein; 30g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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