Recipes
Pumkin Cranberry muffins
Ingredients:
2 cups of flour (I used all 80% whole wheat)
3/4 cup of sugar (I used brown)
3 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger (I left this out)
1/4 tsp salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup of vegetable oil
2 eggs
1/2 cup dried cranberries
1/2 cup chopped pecans (optional)
Coarse sugar (optional)
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Mix together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined. Divide batter evenly between the muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean. Cool on a rack. Enjoy.