Pumpkin Muffins

• 1 c. boiling water
• 1/2 c. vegetable oil
• 2 1/2 tsp. baking soda
• 1 c. honey
• 1 c. buttermilk
• 1 c. cooked mashed fresh pumpkin
• 2 eggs, slightly beaten
• 2 1/2 c. all-purpose flour
• 2 c. Shredded Wheat bran cereal
• 1 c. regular wheat germ
• 1 c. raisins
• 1 c. chopped walnuts
• 1/2 tsp. salt

1. Combine first 3 ingredients in a large bowl; let cool.
2. Stir in honey, buttermilk, pumpkin and eggs.
3. Combine flour and remaining ingredients; make a well in center of mixture.
4. Add pumpkin mixture, stirring just until dry ingredients are moistened.
5. Cover and store in refrigerator until ready to bake. (Batter can be refrigerated up to 3 days.)
6. To bake, spoon batter into greased muffin pans, filling 3/4 full.
7. Bake at 350u0b0 for 20 minutes.

boiling water, vegetable oil, baking soda, honey, buttermilk, pumpkin, eggs, flour, shredded wheat bran cereal, regular wheat germ, raisins, walnuts, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801756 (may not work)