Pumpkin Cranberry Muffins
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CATEGORIES
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
  1. Preheat oven to 400'
  2. Whisk together first 7 ingredients in a large bowl.
  3. In another bowl,combine next 6 ingredients.
  4. Stir dry ingredients into wet, in 2 steps. mix well.
  5. Fold in cranberries.
  6. Use nonstick muffin pan, well greased muffin pan or cupcake liners.
  7. Fill to 3/4 - bake 30 minutes - till toothpick comes out clean. Let cool 10 minutes before removing from pan.
  8. Pumpkin Puree:
  9. Cut a pumpkin in large chunks
  10. Arrange chunks in steamer
  11. Let steam for 30 - 45 minutes - till interior is soft
  12. Remove from steamer and scrape pulp from skin
  13. Whip with beater or puree in food processor
  14. Freeze one cup at a time in zips - use as needed
RECIPE BACKSTORY
Pumpkin Cranberry Muffins Very nice breakfast muffin - From Great little Pumpkin Cookbook by Michael Krondl