Cranberry-pumpkin muffins
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | cup | Whole Wheat Flour |
| 1 | cup | Sugar |
| 1½ | teaspoon | Cinnamon |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ¾ | teaspoon | Allspice |
| ½ | teaspoon | Salt |
| ½ | cup | Butter |
| 2½ | cup | Pumpkin; thick puree |
| 2 | Eggs | |
| 2 | cups | Cranberries; cleaned;halved |
Directions
LISA CRAWLEY TSPN00B
Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean.