Apricot Pumpkin Walnut Muffins

Sunday Morning Muffins...

It's getting warmer, which in my house means that baking days are numbered. There comes a time when the little window air conditioner just doesn't cancel out the heat of a gas stove and so recipes will slowly shift towards the no bake/no cook variety. In the meantime...I made some fresh muffins for Sunday breakfast. This recipe is adapted from one in the cookbook "Lean, Luscious and Meatless" by Bobbie Hinman and Millie Snyder.

Apricot Pumpkin Walnut Muffins
Makes 10 muffins

1/2 cup spelt flour
1 cup of whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/2 cup chopped dried apricots
1/4 cup chopped walnuts
1/2 cup water
1 teaspoon orange extract
2 tablespoons vegetable oil
1/4 cup firmly packed brown sugar
2 egg whites
3/4 cup canned pumpkin
1 1/2 teaspoons vanilla extract

Preheat oven to 400 degrees. Lightly oil muffin pan. In a large bowl combine flours, baking powder, baking soda, cinnamon, and cloves. Mix well. Mix in apricots and walnuts. In another bowl combine remaining ingredients and mix until blended. Add to dry mixture and blend just until combined. Pour into muffin cups. Bake 15 minutes. Remove muffins from pan to cool. Leftovers can be stored in the freezer and thawed in the microwave in less than a minute.