|
Ingredients
- -OR- egg replacer
- 2 Eggs; beaten
- 2/3 c Raw honey
- 1/4 c AM Unrefined Vegetable Oil
- 1 c Canned pumpkin
- 1 c Buttermilk
- 2 ts Pumpkin pie spice (or less)
- 1 ts Sea salt (optional)
- 2 ts Non-alum baking powder
- 3 c AM Whole Wheat Pastry Flour
|
|
Directions
Yield: 24 Muffins
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
Weitere Informationen zur Kategorie Breads.
|
