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Preparation:
- Preheat oven to 350 Degrees.
- Into a large bowl mix together all dry ingredients: wheat flour, oatmeal, oat bran, Ener-G brand Egg Replacer, baking soda, cinnamon, nutmeg, cloves, and ginger. (If substituting 2 eggs for the Egg Replacer, add with the pumpkin)
- Mix honey into water. Warm in a microwave and stir to mix honey well or heat honey separately and add to water. The important thing is to make sure that the honey dissolves.
- Add pumpkin and olive oil to honey water.
- Add wet ingredients to dry ingredients. Mix with a large wooden kitchen spoon until the batter is thoroughly moistened. (If substituting 2 eggs, add them here.)
- Fill 24 paper muffin cups.
- Bake at 350 degrees for 20 to 25 minutes (until tester comes out "clean").

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Tell Me More:
This is a quick and easy muffin (or bread) for any time of year, but it seems especially welcome in the fall around Halloween time. How about a party?

This recipe is high in Beta Carotene and is milk-free, egg-free and sugar-free. You may substitute 2 eggs for the Egg-Replacer if you are not egg sensitive or Cholesterol conscious.

This recipe makes a wonderful moist bread. Just use Pam to "butter" and flour a loaf pan, and bake at 350 degrees for approximately 55 minutes. Use a cake tester to be sure the bread is done as most ovens are slightly different in their temperatures and baking times.

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Nutrition: Basic Recipe: 1 muffin = 183 Calories = 1 Carbohydrate, less than 1 Fruit and less than 1 1/2 Fat Exchanges. Nutrition (per serving): 183 calories Saturated fat 1 g Total Fat 7 g (37% of calories) Protein 3 g ( 6% of calories) Carbohydrates 26 g (58% of calories) Cholesterol 0 mg Sodium 3 mg

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