Pumpkin Muffins

• 1 ¼ c. All-Purpose Flour
• ½ c. Wheat Bran (my co-worker used oat bran, near the oatmeal items in the store)
• 2 tsp. Pumpkin pie spice (or 1 ½ tsp ground cinnamon plus ¼ tsp each ground ginger and nutmeg)
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• ½ cup. Plain low fat yogurt
• ½ cup honey
• ¼ cup butter, melted
• 1 egg
• 1 tsp. Vanilla
• 1 cup carrots – finely grated
• ½ cup mini chocolate chips
• ½ cup chopped walnuts (optional)

Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with cooking spray and set aside.

In a medium bowl, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts if using) Batter will be thick.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20 to 22 mins, or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Makes 12 muffins.

Per muffin: Calories: 168, Fat: 5.8g, Protein: 3.4g, Carbohydrate: 27g, Fiber: 2.4g, 30 mg cholesterol, 291 mg Sodium.