Pumpkin Spice Muffins with Carrots and Blueberries

Breakfast.
It's hard to believe these muffins have only 150 calories per serving. They're moist, colourful and taste great! And they're low in saturated fat and, of course, trans fat-free. Be sure to use pure pumpkin purée, not pumpkin pie filling, to keep the calories and sugar in check. Sold in cans at the grocery store, pumpkin purée has about one-third of the calories of the pie filling, without added sugar, fat or spices.

Pumpkin Spice Muffins with Carrots and Blueberries

Ingredients

Quantity Ingredients
1 cup / 250 ml all-purpose flour
1 cup / 250 ml whole wheat floutr
2 tsp / 10 ml baking powder
1 tsp / 50 ml baking soda
1/2 tsp /2 ml salt
1 tsp / 5 ml nutmeg
1 tsp / 5 ml ground cloves
1 medium egg
1 egg white
3/4 cup / 175 ml brown sugar
1 cup / 250 ml pure pumpkin puree
1 cup / 250 ml shredded carrot (about 1 large)
1/2 cup / 125 ml low fat milk or plain soy milk
1/4 cup / 50 ml canola oil
1 tsp / 50 ml vanilla extract
1 cup / 250 ml blueberries
1 tbsp / 15 ml brown sugar

Directions

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, nutmeg and cloves. Set aside.

In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add brown sugar and whisk until ingredients are combined. Add pumpkin, carrots, milk, canola oil and vanilla; whisk together.

Add wet ingredients to dry ingredients and whisk until ingredients are combined. Gently fold blueberries into batter.

Pour batter into 16 lined muffin cups; sprinkle top of each muffin with brown sugar.

Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean).

Makes 16 muffins.

Per muffin: 149 calories, 3 g protein, 4 g total fat (1 g saturated fat), 26 g carbohydrate, 2 g fibre, 11 mg cholesterol, 211 mg sodium

Source: lesliebeck.com