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Norene Gilletz

Reprinted with permission from
Norene's Healthy Kitchen: Eat Your Way to Good Health
Food Editor's Notes:  These muffins are soft, light, and moist and are delicious for breakfast or a snack, or in a bread assortment for a festive meal (think Thanksgiving).  They are also a snap to make and, since they are from Norene's cookbook, a healthy version of such a sweet treat.  These won't stay around for long!
2/3 cup granulated sugar
1/3 cup canola oil
1 large egg
3/4 cup canned pumpkin or pumpkin puree
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries (raisins or chocolate chips can be substituted)
Pumpkin seeds, for garnish (optional)
1.  Preheat the oven to 350 degrees.  Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
2.  In a food processor fitted with the steel blade (or in a large bowl and using an electric mixer), process (or beat) the sugar and oil until light, about 1 minute.  Add the egg and pumpkin and process 30 to 45 seconds longer or until well blended.  Add the flours, baking powder, baking soda, cloves, cinnamon, and salt; process just until combined.  Batter will be thick.  Stir in the cranberries with a rubber spatula.
3.  Scoop the batter into the prepared muffin pan, filling each compartment about two-thirds full.  Top the batter with a few pumpkin seeds, if using.
4.  Bake for 20 to 25 minutes or until the tops are golden brown and spring back when lightly touched.

Yield: 12 muffins.  Freezes well for up to 3 months.

171 calories per muffin, 26.2 g carbohydrate, 1.8 g fiber, 2 g protein, 6.9 g fat (0.6 saturated), 18 mg cholesterol, 167 mg sodium, 76 mg potassium, 1 mg iron, 40 mg calcium

Norene Gilletz is the leading author of kosher cookbooks in Canada.  She is a culinary consultant, cooking teacher/lecturer, cookbook author, and freelance food writer, focusing on healthy cooking.  Norene's Healthy Kitchen (Whitecap Books, 2007) is her seventh cookbook, several of which are among this Food Editor's all-time favorites.  Visit Norene's web site, www.gourmania.com, for information on her cookbooks and ordering instructions, plus more recipes and lots of helpful hints and food-related resources.  Highly recommended!


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