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| CRANBERRY PUMPKIN MUFFINS | |
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1 1/2 c. flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. each ground cinnamon & cloves 1/4 tsp. salt 1 1/4 c. sugar 1/4 c. butter 2 eggs 1 c. canned pumpkin 1 c. chopped fresh or frozen cranberries 1/3 c. chopped nuts Preheat oven to 400 degrees. Line muffin cups with paper liners. In a bowl, sift together flour, soda, baking powder, spices, and salt. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time. Stir in pumpkin. Add flour mixture, stirring until just blended. Fold in cranberries. Spoon batter into muffin tins filling to top of cup. Sprinkle with nuts. Bake 20 to 25 minutes. Makes 18 regular size muffins. | |
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recipe reviews #48592
Kistibell (New York) says:
These were incredible. I threw in a cup of chocolate chips for good measure and got rave reviews from my husband and his friend. The cloves really come out strong, so if you don't like that, beware. But I thought it made them good. Maybe next time I'll try wheat flour, but the recipe is fairly healthy as it is.
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