Ingredients
- 2 eggs
- 2 ne
- 2 c pumpkin puree
- 2 1/2 c am wheat pastry flour (whole)
- 1/2 c honey
- 1 c raisins
- 1/2 c pitted dates (chopped)
- 1/2 c nuts (chopped)
- 1/2 c am wheat bran
- 1/4 c am unrefined sunflower oil
- 3 ts non-alum baking powder
- 1 t cinnamon
- 1 t sea salt
- 1 t orange rind (grated)
- 1/2 ts nutmeg
Combine dry ingredients. In a separate bowl beat eggs, add oil, honey and pumpkin. Combine the mixtures, then add the orange rind, raisins and dates. Stir till all dry ingredients are moistened. Fill oiled muffin tins 2/3 full. Bake at 375 F. for 30 minutes for large muffins or 20 minutes for mini-muffins. Allow to cool 5 minutes before removing from the pan. (Yield-24 large or 48 mini-muffins)