Breakfast Muffins

• 2 cups whole wheat pastry flour (or 1 cup ww flour 1 cup ap flour)
• 14 cup ground flax seed
• 2 teaspoons pumpkin pie spice
• 1 12 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 14 teaspoon salt
• 15 ounces canned pumpkin
• 12 cup brown sugar, packed
• 12 cup honey
• 14 cup milk (or soymilk)
• 14 cup vanilla yogurt
• 3 tablespoons vegetable oil
• 2 eggs, beaten
• 1 12 cups blueberries (if frozen don't thaw first)
• 34 cup walnuts, chopped finely

1. combine the first 7 ingredients, whisk together.
2. in a separate bowl combine the rest, except the berries and nuts.
3. add flour mixture to wet and mix until just moistened.
4. fold in blueberries and walnuts.
5. spoon into greased muffin tin
6. bake at 375 for 25-30 minutes.
7. cool 2 minutes and remove to rack.

whole wheat pastry flour, ground flax, pumpkin pie spice, baking soda, baking powder, cinnamon, salt, pumpkin, brown sugar, honey, milk, vanilla yogurt, vegetable oil, eggs, blueberries, walnuts

Taken from www.food.com/recipe/breakfast-muffins-383119 (may not work)