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


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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