Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | cups | all-purpose flour, unbleached | 2 1/4 | cups | wheat flour, wholewheat | 1 1/4 | cups, packed | brown sugar | 1/2 | cup | honey | 1 1/2 | teaspoons | salt | 6 | teaspoons | baking powder | 1/2 | cup | canola oil | 1/2 | cup | pumpkin, canned | 3 | large | eggs | 1 | cup | fat free milk | 3 | cups | blueberries, fresh |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. | 2 | Combine dry ingredients in a large bowl. | 3 | In another bowl combine wet ingredients, except blueberries. | 4 | Add wet mixture to dry mixture and thuroughly combine. | 5 | Gently fold in blueberries. | 6 | Fill muffin tins, place in oven on the second to to bottonm rack and bake for 20-25 minutes, or until done. |
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