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  • Fall Breakfast Muffins

    From Sean Dennis@1:18/200 to All on Sun Sep 20 21:42:19 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fall Breakfast Muffins
    Categories: Breads, Quick
    Yield: 24 Muffins

    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

    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

    MMMMM

    -- Sean

    ... Drop your carrier! We have you surrounded!

    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)