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Fall Harvest Whole Wheat Muffins

Courtesy of: Blue Diamond Growers

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Yield: 30 - 3 oz. muffins
5 cups (1-1/4 lbs.) Whole wheat flour
1 cup (8 oz.) Brown sugar, packed
2 Tbsp. Baking powder
1 tsp. Sea salt
1 tsp. Ginger, ground
1 tsp. Nutmeg, ground
1/2 tsp. Cloves, ground
1 cup (8 oz.) Honey
4 large Eggs
2 cups (1 pint) Original Almond Breeze®
2 cups (15 oz.) Pumpkin, canned
2/3 cup (6 oz.) almond oil
2 cups (12 oz.) Raisins, plumped
2 cups (6 oz.) Blue Diamond® Sliced Natural Almonds

Directions

Combine first seven dry ingredients in large bowl. Combine honey, eggs, Original Almond Breeze®, pumpkin and Blue Diamond® Almond Oil in second bowl and beat until foamy. Add wet to dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 12 - 18 minutes until golden and top center springs back when touched.

Dried cherries or currants can be used instead of raisins. Use fresh, minced ginger instead of ground ginger.

Nutritional Analysis

Servings: 30
Amount per serving: 1 - 3 oz. muffin

Calories: 275 Calories from fat: 95

Total fat: 11 g Saturated fat: 1 g

Cholesterol: 30 mg Sodium: 185 mg

Carbohydrate: 42 g Fiber: 4 g

Sugars: 23 g Protein: 6 g

Recipes and Ideas

Fall Harvest Whole Wheat Muffins

Directions

Nutritional Analysis

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