My mom raved to me about some cranberry pumpkin muffins she had at work. We love anything pumpkin around here, so I was eager to try combining it with cranberry. A quick google search led me to this recipe, which I settled on because I thought molasses sounded like a yummy addition. We love them, and have made them several times already!
2 C flour
1/2 C brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 C pumpkin puree
1/2 C oil
1/4 C milk
1/4 C molasses
1 egg, lightly beaten
2 C fresh or frozen cranberries, coarsely chopped
1 Tbsp (+/-) coarse sugar
Combine flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until incorporated. Fold in cranberries. Fill muffin cups 12 muffin cups about 2/3-full with batter. Sprinkle tops with coarse sugar. Bake at 350° oven for 25 to 30 minutes.
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