Title: FALL BREAKFAST MUFFINS
Categories: Breads, Quick
Yield: 24 muffins
3 c AM Whole Wheat Pastry Flour
2 ts Non-alum baking powder
1 ts Sea salt (optional)
2 ts Pumpkin pie spice (or less)
1 c Buttermilk
1 c Canned pumpkin
1/4 c AM Unrefined Vegetable Oil
2/3 c Raw honey
2 Eggs; beaten
-OR- egg replacer
Mix dry ingredients together in a large bowl. Mix liquid ingredients
well. Add the liquid ingredients to the dry ingredients and mix just
until the flour is moistened. Batter will be lumpy. Fill 24 well-greased
muffin tins 2/3 full and bake at 400 F. for 20 minutes. Cool 10 minutes
in pans or wire rack. Loosen muffins with a knife; invert onto wire
racks. Serve warm.
Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
