Pumpkin Cranberry Muffins
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
