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Cranberry Pumpkin Muffins


2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin
1 6-ounce package Craisins� Sweetened Dried Cranberries
OR
2 cups Ocean Spray� Fresh or Frozen Cranberries, coarsely chopped
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 egg

Preheat oven to 350'. Grease muffin tins.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add liquid ingredients to dry, mixing just until the dry ingredients are moist.

Fill each muffin cup 2/3 of the way full with batter. Bake for 30 minutes or until golden brown. Remove from tins; cool on a wire rack.

Makes about 12 muffins.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.