Sunday, October 25, 2015

Pumpkin Cranberry Muffins

Perfect for fall!

2 C all purpose flour
½ C sugar
½ C brown sugar
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 egg
¼ C milk
½ C vegetable oil
1 C pumpkin purée
½ C dried cranberries, reconstituted

Pre-heat oven to 375°.

Grease bottoms of 12 medium muffin cups (use shortening or coat with non-stick cooking spray).

Gently mix or sift dry ingredients in a medium bowl until well combined. In a separate bowl, beat egg. Add milk, oil and pumpkin to egg, and stir to mix.

Make a well in the center of the dry ingredients. Pour pumpkin mixture into well; mix just until flour is moistened (batter will be lumpy). Gently fold in cranberries.

Fill muffin cups about ¾ full. Bake 25 minutes.  Immediately remove from pan, cool on wire racks.

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