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  Recipe Home » Breads » Fall Breakfast Muffins
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  Fall Breakfast Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
3 cup AM Whole Wheat Pastry Flour
2 tsp Non-alum baking powder
1 tsp Sea salt (optional)
2 tsp Pumpkin pie spice (or less)
1 cup Buttermilk
1 cup Canned pumpkin
1/4 cup AM Unrefined Vegetable Oil
2/3 cup 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
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