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| PUMPKIN CRANBERRY MUFFINS | |
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1 egg 2 tbsp. oil 1/2 cup brown sugar, packed 2 cups flour 1 tbsp. baking powder 1 1/2 tsp. pumpkin pie spice 1 cup pumpkin 1/4 cup plain lowfat yogurt 1 1/2 cups cranberries, picked clean Preheat oven to 400°F. In smaller bowl, stir together flour, baking powder and pumpkin pie spice. In larger bowl, mix egg, sugar and oil. To wet mixture, add pumpkin and yogurt. Stir in cranberries. Add dry ingredients, stir until all mixed. Spray muffin tin with non-stick spray. Divide mix into 12 muffins. Bake about 20 minutes. NOTE: May use white sugar, olive oil. Cranberries may be fresh or frozen. Yield: 1 dozen muffins. | |
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recipe reviews #119248
Rhonda Bell (Utah) says:
These were very yummy and moist! The flavor is mild - just right. (I didn't have plain yogurt, so substituted sour cream.) I prefer chopped cranberries, so I measured the 1 1/2 cups of the whole, and chopped those. I cooked most of them in mini muffin pans at 375°F for about 15 minutes. I had enough batter left after I filled my 24 mini pans to fill 6 regular size pans, and to those I added about 1/4 cup of chocolate chips. YUMMY! Those only cooked another 5 minutes at the 375°F. I took them to share today and everyone asked for the recipe!
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