Fresh Cranberry Pumpkin Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy. Ingredients:
2 cups flour |
1/2 cup brown sugar |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup solid-pack pumpkin |
2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!) |
1/2 cup oil |
1/4 cup 1% low-fat milk (or higher in fat content, but i've found skim does not work well) |
1/4 cup molasses |
1 egg |
Directions:
1. Preheat oven to 350F and grease or paper line 12 muffin tins.
2. Combine dry ingredients in a medium mixing bowl.
3. Combine remaining ingredients in a separate mixing bowl.
4. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
5. Fill each muffin cup 2/3rds of the way full with batter.
6. Bake for 30 minutes or until golden brown.
7. Cool slightly before removing from tins to cool on a wire rack.
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