Fall breakfast muffins
24 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | AM Whole Wheat Pastry Flour |
| 2 | teaspoons | Non-alum baking powder |
| 1 | teaspoon | Sea salt (optional) |
| 2 | teaspoons | Pumpkin pie spice (or less) |
| 1 | cup | Buttermilk |
| 1 | cup | Canned pumpkin |
| ¼ | cup | AM Unrefined Vegetable Oil |
| ⅔ | cup | Raw honey |
| 2 | Eggs; beaten OR- egg replacer | |
Directions
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 ⅔ 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