---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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