Fall Breakfast Muffins

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Servings: 24 Difficulty: Intermediate
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International-style hearty and homemade bread that brings home-style flavor to your table
Fall Breakfast Muffins recipe image
Fall Breakfast Muffins recipe image
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Fall Breakfast Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 951.0

Description

This International bread features AM Whole Wheat Pastry Flour, Non-alum baking powder, Sea salt (optional, Pumpkin pie spice (or less, Buttermilk. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. OR- egg replacer Mix dry ingredients together in a large bowl.
  2. Mix liquid ingredients well.
  3. Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened.
  4. Batter will be lumpy.
  5. Fill 24 well-greased muffin tins 2/3 full and bake at 400 F (204&# 194;°C).
  6. for 20 minutes.
  7. Cool 10 minutes in pans or wire rack.
  8. Loosen muffins with a knife; invert onto wire racks.
  9. Serve warm.
  10. permission of Arrowhead Mills, Inc.
  11. Electronic

Nutrition Facts

Servings 24

Amount Per Serving
Calories 951.0kcal
% Daily Value *
Total Fat 17.4g27%
Saturated Fat 3.0g15%
Cholesterol 1.2mg1%
Sodium 5265.6mg220%
Total Carbohydrate 178.2g60%
Dietary Fiber 5.2g21%
Sugars 38.9g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, bread, breakfast, buttermilk, canned, eggs, fall, flour, honey, international, less, muffins, nonalum, oil, optional, pastry, pie, powder, pumpkin
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