Harvest Muffins

Yield: 24 muffins Prep Time: 30 minutes Bake Time: 35 minutes Cool Time: 10

Ingredients: Non-stick pan spray or oil

1 apple, shredded

1½ cups pumpkin puree

1 cup maple syrup

½ cup pecans, chopped

1 cup dried cranberries or cherries

2½ cups whole wheat pastry flour

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

Directions:

Preheat oven to 350°F and spray muffin pan with non-stick pan spray or rub with oil. Combine the next six ingredients in a large mixing bowl.

Mix well.

Add remaining ingredients and mix until evenly combined.

Spoon batter into prepared muffin pan.

Bake for 20-30 minutes or until a toothpick comes out clean.

Cool 10 minutes in pan then transfer to wire rack.

Quick Tips: Freezes well.

Nutritional Facts per muffin: Calories 130 Fat 3.5 g Sodium 100 mg Carbohydrates 24 g Fiber 2 g Protein 2 g Calcium 40 mg Iron 1 mg Potassium 100 mg Phosphorus 50 mg

Grocery List: _____ non-stick pan spray or oil _____ apple, organic _____ pumpkin puree, organic _____ dried cranberries or cherries _____ 100% pure maple syrup _____ whole wheat pastry flour, organic _____ baking soda _____ baking powder _____ Celtic salt _____ ground cinnamon _____ pecans

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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