Raisin-Pecan-Ginger Muffins

1-1/4 c. all-purpose flour
1 c. whole wheat flour
2-1/2 t. baking powder
1/2 t. baking soda
1-1/4 t. ground ginger
2/3 c. raisins
1/4 c. chopped pecans
1-1/2 c. plain yogurt
1/3 c. firmly packed brown sugar
3 egg whites
2 T. vegetable oil
1-1/2 t. vanilla extract
1 t. orange extract

Preheat oven to 400 degrees.

Lightly oil 12 muffin cups or use paper liners.

In a large bowl, combine both flours, baking powder, baking soda, and ginger. Mix well. Stir in raisins and pecans.

In another bowl, combine yogurt, brown sugar, egg whites, vegetable oil, vanilla, and orange extract. Beat with a fork or wire whisk until well blended. Add to dry mixture, mixing just until all ingredients are moistened.

Divide mixture evenly into prepared muffin cups.

Bake 15 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Makes 12 muffins.

Adapted from The Meatless Gourmet, p. 147.