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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I made the following changes when submitting the recipe: I used 1 c. AP flour & 1 c WW flour, substituted applesauce for the oil & omitted the 1/2 c pecans. I also omitted a 1/4 t. of salt. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
3/4 cup sugar |
3 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 cup canned pumpkin (not pumpkin pie filling) |
1/2 cup applesauce |
2 eggs |
1 cup sweetened dried cranberries |
Directions:
1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
2. In large bowl, mix flour, sugar, baking powder, cinnamon, and ginger. Stir in pumpkin, applesauce, eggs, and cranberries just until moistened. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
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