PUMPKIN CRANBERRY MUFFINS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 cup pumpkin puree (recipe attached)
  • 3/4 cup wheat bran
  • 3 egg whites
  • 3/4 cup buttermilk (can use low fat buttermilk or plain nonfat yogurt)
  • 1/3 cup molasses
  • 1/3 cup dark brown sugar
  • 2 tsp orange zest
  • 1 1/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp freshly grated ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups dried cranberries

Directions

  • Preheat oven to 400'
  • Whisk together first 7 ingredients in a large bowl.
  • In another bowl,combine next 6 ingredients.
  • Stir dry ingredients into wet, in 2 steps. mix well.
  • Fold in cranberries.
  • Use nonstick muffin pan, well greased muffin pan or cupcake liners.
  • Fill to 3/4 - bake 30 minutes - till toothpick comes out clean. Let cool 10 minutes before removing from pan.
  • Pumpkin Puree:
  • Cut a pumpkin in large chunks
  • Arrange chunks in steamer
  • Let steam for 30 - 45 minutes - till interior is soft
  • Remove from steamer and scrape pulp from skin
  • Whip with beater or puree in food processor
  • Freeze one cup at a time in zips - use as needed

Notes

Pumpkin Cranberry Muffins

Very nice breakfast muffin -

From Great little Pumpkin Cookbook

by Michael Krondl

Categories: Breakfast 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!