Pumpkin Muffins

Pumpkin Muffins

Preheat oven to 350° F
1 1/2 c whole wheat flour
1/2 c ground flaxseed
2 tsp baking soda
1 tsp cloves1 tsp cinnamon
1/2 tsp salt1 c chopped nuts
Optional: 1/2 c semi-sweet chocolate chips
Mix the dry ingredients together.

2 c pumpkin (from a can)
1/2 c plain yogurt
3/4 c honey
1 tsp molasses
2 eggs
Beat eggs and mix together with other wet ingredients.
Mix the wet and dry ingredients together. Place in greased muffin tins. Bake for 20-25 minutes until dry to an inserted toothpick. Makes approximately 15 muffins.

Nutrient Analysis (each muffin):
240 calories; 34 g carbohydrates; 6 g protein; 5 g dietary fiber; 11 g total fat; 6 g polyunsaturated fat. Ground flaxseed: 6.5 g/muffin with 1.5 g omega-32 starch and 2 fat exchanges