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Recipe Name: Fall Breakfast Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 24

3 Cup(s) AM Whole Wheat Pastry Flour
2 Teaspoon(s) Non-alum baking powder
1 Teaspoon(s) Sea salt, optional
2 Teaspoon(s) Pumpkin pie spice, or less
1 Cup(s) Buttermilk
1 Cup(s) Canned pumpkin
1/4 Cup(s) AM Unrefined Vegetable Oil
2/3 Cup(s) Raw honey
2 Eggs, beaten
OR- egg replacer
Mix dry ingredients together in a large bowl. Mix liquid
ingredientswell. Add the liquid ingredients to the dry ingredients and
mix justuntil the flour is moistened. Batter will be lumpy. Fill
24well-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 bypermission of Arrowhead
Mills, Inc. Electronic format courtesy of: KarenMintziasFile

Nutrition (calculated from recipe ingredients)
Calories: 15
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 15.9mg
Sodium: 99.1mg
Potassium: 53.4mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: 1.2g
Protein: 1g

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