Fall Harvest Whole Wheat Muffins

• 5 Cups King Arthur's Whole Wheat Flour - Aisle 2
• 1 Cup Hain Brown Sugar - Aisle 2
• 2 Tbsp. Rumford Baking Powder - Aisle 2
• 1 Tsp. Simply Organic Ground Nutmeg - Aisle 2
• 2 Cups Original Almond Breeze - Aisle 1
• 2 Cups Thompsons Organic Raisins, plumped - Packaged Bulk
• 2/3 Cup Spectrum Almond Oil - Aisle 3
• 1 Tsp. Hain Sea Salt - Aisle 2
• 1 Tsp. Simply Organic Ground Ginger - aisle 2
• 4 Large Rose Acres Eggs - Aisle 1
• 1 Cup Wildflower Honey - Bulk Aisle 5
• 2 Cups Natural Sliced Almonds - Bulk Aisle 5
• 2 Cups Farmer's Market Canned Pumpkin - Aisle 2

Combine first seven dry ingredients in large bowl. Combine honey, eggs, Original Almond Breeze, pumpkin, and almond oil in second bowl and beat until foam. Add wet and dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups 2/3 full. Bake at 350 degrees fahrenheit 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.

Source - Cooking With Breeze