Sunday, October 25th 9:30 am - Halloween

Heart Healthy Whole Wheat Pumpkin Muffins
Makes 8 muffins

¾ cup whole wheat flour
¾ cup all-purpose (plain) flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
pinch ground nutmeg
pinch ground cinnamon
3 tablespoons honey
1 cup pumpkin puree
½ cup nonfat milk
2 egg whites
1 egg
Nonstick cooking spray

Preheat oven to 400°. Spray muffin tins with nonstick spray. In mixing bowl, combine flours, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix well. Separately, combine honey, pumpkin, milk, egg whites, and egg. Mix well. Stir pumpkin mixture into flour mixture until just combined.

Pour batter into prepared muffin cups and bake for 25 minutes or until toothpick inserted comes out clean.

What's Cookin' welcomes Chef Leslie McKenna from Chef’s Inc. Left to Right:
The Bikini Chef Susan Irby, Leslie McKenna, Denice Fladeboe, and Kelly Carter.

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