Free Recipe Fall Breakfast Muffins
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Fall Breakfast Muffins Recipe
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
Fall Breakfast Muffins Preparation
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 am
Cooking Temperature:
Recipe Serves: 24
How Do You Cook Fall Breakfast Muffins?
If you know a better Fall Breakfast Muffins Recipe please comment below.