Pumpkin muffins (a&m)

Yield: 24 Lg muffins

Measure Ingredient
2½ cup AM Whole Wheat Pastry Flour
½ cup AM Wheat Bran
3 teaspoons Non-alum baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
1 teaspoon Sea salt (optional)
½ cup Chopped nuts
2 \N Eggs
¼ cup AM Unrefined Sunflower Oil
½ cup Honey
2 cups Pumpkin puree (2 c. = one 16 oz. can)
1 teaspoon Grated orange rind
1 cup Raisins
½ cup Chopped pitted dates

Combine dry ingredients. In a separate bowl beat eggs, add oil, honey and pumpkin. Combine the mixtures, then add the orange rind, raisins and dates. Stir till all dry ingredients are moistened. Fill oiled muffin tins ⅔ full. Bake at 375 F. for 30 minutes for large muffins or 20 minutes for mini-muffins. Allow to cool 5 minutes before removing from the pan.

(Yield-24 large or 48 mini-muffins) Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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