Savory PB Pumpkin Herb Multigrain Muffin

• 34 cup pumpkin, steamed
• 2 tablespoons peanut butter, smooth
• 12 cup nonfat milk
• 1 cup oats, quick
• 12 cup cornmeal
• 12 cup whole wheat flour
• 12 teaspoon mixed Italian herbs
• 1 tablespoon raw sugar
• 12 teaspoon salt
• 4 teaspoons baking powder

1. preheat 425F.
2. use left over cooked winter squash, mix all wet.
3. mix all dry.
4. I used rye flour instead of wheat.
5. combine.
6. use just enough milk or water to mix, will be sticky
7. grease muffin pan.
8. divide among 12.
9. bake about 11 minutes.
10. begining to brown on edges.
11. springy.

pumpkin, peanut butter, nonfat milk, oats, cornmeal, whole wheat flour, mixed italian herbs, sugar, salt, baking powder

Taken from www.food.com/recipe/savory-pb-pumpkin-herb-multigrain-muffin-498454 (may not work)