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Definite keeper!! These are absolutely delicious!!!!
Pumpkin-Cranberry Muffins
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.
Cooking Light NOVEMBER 2007
Yield: 1 dozen (serving size: 1 muffin)
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 I would definitely increase the amount next time.
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin I used pie filling as I couldn't find pure 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) I used frozen
Cooking spray
Preparation
Preheat oven to 375°.
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.
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.
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.
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.
Cooking Light NOVEMBER 2007
Yield: 1 dozen (serving size: 1 muffin)
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 I would definitely increase the amount next time.
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin I used pie filling as I couldn't find pure 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) I used frozen
Cooking spray
Preparation
Preheat oven to 375°.
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.
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.
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.
Since I've had muffins with those two ingredients seperate, I'd definitely enjoy pumpkin and cranberry together!
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