Another Pumpkin Cranberry Muffin Recipe
Recipe: #20970
September 16, 2015
Categories: Cranberry, Pumpkin, Oven Bake Vegetarian, Flour, Muffins, Kosher Dairy, more
"This one uses dried cranberries. From Cooking Light."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.5 g)
- Calories 181.9
- Total Fat - 3.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 18.5 mg
- Sodium - 269.7 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 1.2 g
- Sugars - 22.6 g
- Protein - 2.9 g
- Calcium - 36.7 mg
- Iron - 0.7 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.
Step 2
Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Step 3
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Step 4
Spoon batter into prepared cups. Bake for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Tips
No special items needed.
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