As Thanksgiving approaches put the two symbolic ingredients - cranberry and pumpkin - together for a hearty brunch the day after. These muffins are on the heavy side, they don't rise much, but are tasty and satisfying.
Cranberries are easier to halve when frozen.
- Cook Time
- Prep Time
- 24 muffinsServings
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon allspice
- 1/2 cup melted margarine
- 2 1/2 cups 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
1. Preheat oven to 350F.
2. In a large bowl, combine all purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt (if desired).
Stir all ingredients mix well.
3. Add margarine, pumpkin and eggs, stirring the ingredients until moist. Stir in cranberries.
4. Spoon the batter into 24 greased muffin tins.
5. Bake in oven for 40 minutes or until a tester inserted into the center of muffin comes out clean.