Pumpkin Muffins

Contributed by Melissa Veigel

1 cup whole wheat flour
(You may need to adjust a little if you using it from the store. I grind my own so it is a little more course.)
1/2-3/4 cup oat flour (I just put oats in my blender and blend until I have enough, you can also use just ww flour, but the oats make it a little lighter)
1 tsp baking powder
1-2 tsp cinnamon
1/2 tsp nutmeg (Sometimes I just substitute 1/2 Tbsp. of pumpkin pie spice for the cinnamon/nutmeg)
1/4 cup oil
2 eggs
1/2-3/4 cup honey***
1 cup canned pumpkin

Put in muffin tins. Bake at 350 for 15 minutes. Makes one dozen.

***I add more honey if we are going to eat them plain. Or less if we are going to spread low fat cream cheese sweetened with honey on top. It is also good as a quick bread.  Just bake longer (approx. 45-50 minutes.)Makes one loaf.

Lemon-Blueberry Dream Muffins

(Contributed by Connie Lancaster)

Wet Ingredients:

2 1/2 cups skim milk
1/2 cup coconut oil
1 cup honey
1/2 cup flaxseed mixture* (or 2 eggs)

2 tablespoons grated lemon peel

2 teaspoons vanilla

Dry Ingredients:

4 cups whole wheat flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups fresh or frozen blueberries

1. Combine the wet ingredients using a wire whisk.
2.  In a separate bowl, mix the dry ingredients.
3.  Add both mixtures together.
4.  Fold in blueberries.
5.  Pour batter into greased muffin pans.
6.  Bake at 375 for about 20 minutes
*The recipe for the flaxseed mixture can be found in the miscellaneous section.