Cranberry muffins
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 pumpkin puree
* 2 cups fresh or frozen cranberries, coarsely chopped
* 1/2 cup oil
* 1/4 cup milk
* 1/4 cup molasses
* 1 egg, lightly beaten
PREPARATION:
Directions for cranberry pumpkin muffins
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist.
Do not overmix. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. Makes 12 cranberry pumpkin muffins.
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