Sunday Brunch Muffins

14 servings

• 2 cups whole wheat pastry flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg,
     or ground cardamon
• 1/2 teaspoon ground allspice,
     or powdered ginger
• 1/2 cup raisins, or chopped dates
• 1/2 cup chopped walnuts,
    or coarsely chopped almonds
•    orange rind, of 2 oranges
• 1 cup banana, chopped fresh,
    (or apples, pears, peaches, blueberries)
• 2 eggs
• 1/2 cup honey
• 1 cup 1% lowfat milk
• 1 teaspoon vanilla extract, or almond extract
• 1/4 cup margarine or butter, melted

In a medium-large bowl, mix together all the dry ingredients. Add the dried fruit and nuts, the orange rind, and the chopped fresh fruit or berries.

In a medium bowl, mix the eggs, honey, milk, vanilla, and margarine.

Make a well in the center of the dry ingredients. Pour the wet ingredients and mix together until well-blended (runny).

Spray a muffin tin - the bottoms and sides, Fill each muffin cup as full as you can get it with the batter. Put muffin pan into a 350° oven and cook for about 30 minutes, or until the muffins are evenly browned and firm. Let set for about 5 minutes to firm up before removing from the pan

Bon appetit!