Pumpkin Cranberry Muffins


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Why I Love This Recipe

Pumpkin Cranberry Muffins

Very nice breakfast muffin -

From Great little Pumpkin Cookbook

by Michael Krondl


Ingredients You'll Need

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


Questions, Comments & Reviews



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