PUMPKIN CRAN-RAISIN MUFFINS

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Pumpkin Cran-Raisin Muffins image

I work part-time for five months of the year, and to start the day I love muffins and coffee as soon as I get up. These are my creation. Adjust the amount of cranberries and raisins to suit your tastes. Someone might like a streusel topping. I like "less-sweet" muffins, so I left them plain on top.

Provided by Beth M. @BakinTime

Categories     Other Breakfast

Number Of Ingredients 13

1 cup(s) a/p flour
1/2 cup(s) whole wheat flour
1 tablespoon(s) baking powder
1 teaspoon(s) cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cloves (optional)
1/2 cup(s) light brown sugar
1 cup(s) canned, pure pumpkin, all natural
1 - whole egg, beaten
1 cup(s) fat-free milk
1/2 cup(s) chopped, fresh cranberries
1/2 cup(s) raisins
1 tablespoon(s) safflower oil

Steps:

  • Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
  • In another bowl, measure the remaining six ingredients, and stir well.
  • Combine the two mixtures.
  • Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
  • Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
  • Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
  • Optional: pecans or walnuts could be added to batter.
  • Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

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