Recipes
Pumpkin Cranberry Muffins
From: Kosher by Design short on time
3 cups flour
3 cups sugar
1 1/2 tsp cinnamon
1/2 tsp baking powder
1 tsb baking soda
1 (15oz) can pumpkin (not pumpkin pie filling)
1 cup oil
3 large eggs
1/2 cup craisins
shelled pumpkin seeds
Preheat oven to 350F. Line 6 muffin tins with paper cups.
In bowl beat flour, sugar, cinnamon, baking powder and baking soda.
Add pumpkin, oil, eggs and cranberries
Mix on medium speed for 2 minutes
Pour batter into cookie cups 2/3rds full
Top each muffin with some pumpkin seeds
Bake 40-45 minutes or until toothpick inserted in the centre comes out dry.
Serve hot or cold
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