Side Pannel
Fall Breakfast Muffins
Ingredients List
- 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
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.
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.
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