Pumpkin wheat muffins

These muffins are lightly sweet and make a great side dish for dinner, or a tasty breakfast. Try switching up add-ins like nuts, raisns, dried cranberries, chocolate chips, etc. I substituted 1/3 cup canned, pureed pumpkin for the oil to reduce fat and up flavor.

Whole Wheat Muffins

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
4 tsp . baking powder
1/2 cup brown sugar, packed
1 cup milk
2 eggs, slightly beaten
1/3 cup vegetable oil (I substituted canned, pureed pumpkin)
1/4 cup chopped pecans (optional)
1/2 cup chopped prunes (optional)

Preheat oven to 425 and prepare 12 muffin cups with liners or with non-stick spray. Like any traditional muffin batter, mix together the dry ingredients: flours, salt, baking powder, and brown sugar. Separately, mix together the wet ingredients: milk, eggs, and oil/pumpkin. If you use the pumpkin, add 1 tsp cinnamon and 1 tsp ginger. Mix the dry and the wet, only about 20 seconds or until just moistened. Add nuts and prunes or raisins if desired. Pour into muffin pan, evenly distributing between the cups. Bake for 12-15 minutes or until golden on top and a toothpick comes out clean.