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Cranberry Pumpkin Muffins

 

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Cranberry Pumpkin Muffins
 

 

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Recipe

Cranberry Pumpkin Muffins

As Thanksgiving approaches put together the two ingredients together for a hearty brunch the day after. Being on the heavy side they don't rise much but are tasty and satisfying. Cranberries are easier to halve when frozen.

Times

  • Prep Time : 30-45 minutes min
  • Cook Time : 40 minutes min
  • Ready Time : 1 hour, 10 min

Servings

24 muffins

Ingredients

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1-1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon all spice
  • 1/2 cup melted margarine
  • 2-1/2 cup thick pureed pumpkin drain it first if pumpkin is too watery.
  • 2 eggs lightly beaten
  • 2 cups cranberries cleaned and halved
  • l/2 teaspoon salt optional

Directions

Preheat oven to 350F.
Combine in a large bowl all purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda,allspice and salt (if desired).
Stir all ingredients mix well.
Add margarine, pumpkin and egss, stirring the ingredients until moist. Stir in cranberries. Spoon the batter into 24 greased muffin tins.
Put in oven for 40 minutes or until a tester inserted into the center of muffin comes out clean.

About zafona

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Israeli/American, asst.morah

 

comments

 

One Response to Cranberry Pumpkin Muffins

  1. Baking powder is listed in directions but not ingredients – how much?

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