Pumpkin Muffins

I made a few changes to this when I made it. I added cranberries for the dry fruit, I used 3/4 c. of sugar and I used grated zucchini in place of the apple sauce. To make it a little healthier use 2 eggs and 2 egg whites in stead of 3 eggs.
3/4 C. raisins (or other dry fruit)
1 C. flour-white
1-1/8 C. whole wheat flour
1/4 C. oatmeal
1 C. sugar (use 3/4 C. if you like them less sweet)
3/4 tsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
Mix all the dry ingredients together.
3 eggs
1-3/4 C. pumpkin puree
1/2 C. apple sauce
Mix and add to the dry ingredients.
Line muffin pans, fill cups 2/3 full. Bake at 350* for 25-30 mins.

Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155