Almond Breeze Fall Harvest Whole Wheat Muffins

Fall Harvest Whole Wheat Muffins

Courtesy of: Blue Diamond Growers



5 cups Whole wheat flour
1 cup 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 Honey
4 large Eggs
2 cups Original Almond Breeze®
2 cups Pumpkin, canned
2/3 cup almond oil
2 cups Raisins, plumped
2 cups Blue Diamond® Sliced Natural Almonds


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 176C 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.

Serves 30
Prep Time 18 Minutes