Fall Breakfast Muffins Recipe
Yield: 24 MuffinsRecipe by luhu.jp
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp