CRANBERRY JUMBO MUFFINS

Cranberry Jumbo Muffins image

Provided by Elsa Beene

Time 1h5m

Number Of Ingredients 15

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2 large eggs
1 3/4 c sugar
1 c canned pumpkin pure
1/2 c unsalted butter, melted and cooled
2 c fresh/frozen cranberry, chopped or quartered
1 Tbsp all purpose flour
DRY INGREDIENTS:
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Steps:

1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
6. Let the muffins cool completely by placing the muffin pan to a cooling rack.