Name: Pumpkin Muffins
Ingredients: 2 1/2 c AM Whole Wheat Pastry Flour; 1/2 c AM Wheat Bran; 3 ts Non-alum baking powder; 1 ts Cinnamon; 1/2 ts Nutmeg; 1/4 ts Cloves; 1 ts Sea salt (optional); 1/2 c Chopped nuts; 2 Eggs; 1/4 c AM Unrefined Sunflower Oil; 1/2 c Honey; 2 c Pumpkin puree (2 c. = one 16 oz. can); 1 ts Grated orange rind; 1 c Raisins; 1/2 c Chopped pitted dates

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Breads, Quick	24	Lg muffins

INGREDIENTS

2 1/2	c	AM Whole Wheat Pastry Flour
1/2	c	AM Wheat Bran
3	ts	Non-alum baking powder
1	ts	Cinnamon
1/2	ts	Nutmeg
1/4	ts	Cloves
1	ts	Sea salt (optional)
1/2	c	Chopped nuts
2		Eggs
1/4	c	AM Unrefined Sunflower Oil
1/2	c	Honey
2	c	Pumpkin puree (2 c. = one 16 oz. can)
1	ts	Grated orange rind
1	c	Raisins
1/2	c	Chopped pitted dates

INSTRUCTIONS

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 2/3 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

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