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Fall Breakfast Muffins

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Bread Quick'n'eas


  • 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