Pumpkin Cranberry Muffins
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Pumpkin Cranberry Muffins
A yummy side dish. Not too sweet so not like a dessert and perfect for Shabbos lunch because they can be served warm, cold, or at room temperature.A lot of muffins come out of this batch, but stick the extras in the freezer- they freeze very nicely.
Times
- Prep Time : 5 minutes min
- Cook Time : 35 minutes min
- Ready Time : 40 min
Servings
3 dozens
Ingredients
- 15 ounce can pureed pumpkin
- 1/2 teaspoon baking powder
- 2 cups sugar
- 3 eggs
- 3 cups white whole wheat flour you won't have the whole wheat taste in thsi recipe. you can also use 1/2 or whole white flour or use 1/2 or whole regular whole wheat flour
- 3/4 cup craisins (dried cranberries)
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 2/3 cup canola oil you can substitute some unsweetened applesauce for some oil
- 1 tablespoon water or soymilk
Directions
Mix together all ingredients. Be sure all ingredients are thoroughly combined. pour into muffin liners and bake at 350 for 35 minutes, or until toothpick inserted comes out clean or with a few crumbs.
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Pareve , Breakfast, Brunch, Kugel Recipes, Side Dish, Snacks , Shabbat, Thanksgiving , Cooking for a Crowd, Freezer Friendly , Kid Friendly ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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