| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads, Quick |
24 |
Muffins |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”