Pumpkin-Cranberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins. Ingredients:
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1 teaspoon baking soda |
3/4 teaspoon ground ginger |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
1 cup granulated sugar |
1 cup canned pumpkin |
1/2 cup low-fat buttermilk |
1/4 cup packed light brown sugar |
2 tablespoons canola oil |
1 large egg |
2/3 cup sweetened dried cranberries, chopped (such as craisins) |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
3. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
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