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Pumpkin-Raisin Muffins

1 1/4 c Whole wheat flour
1/2 c Wheat germ
2 ts Baking soda
3/4 ts Cinnamon
2 lg Egg whites
1/2 c Canned pumpkin - NOT PIE MIX
1 ts Vanilla
3/4 c Frozen unsweetened apple juice concentrate--thawed
1/4 c Raisins

Combine all dry ingredients. Combine egg whites, pumpkin, vanilla and applie juice concentrate. Add to dry ingredients until just moistened. Fold in raisins. Spray muffin tin with nonstick vegetable coating. Bake at 375 for 15 to 20 minutes. YIELDS: 12 muffins or 36 mini-muffins. If you make mini-muffins bake for about 12 minutes.

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