Cranberry-Pumpkin Muffins Recipe

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Cranberry-Pumpkin Muffins Ingredients

2 cup flour
1 cup whole wheat flour
1 cup sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp allspice
1/2 tsp salt
1/2 cup butter
2 1/2 cup pumpkin, thick puree
2 eggs
2 cup cranberries, cleaned;halved

A Recipe for
Cranberry-Pumpkin Muffins

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This Recipe for Cranberry-Pumpkin Muffins is one of thousands in the Recipes-to-go Bread Cookbook.

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This is a recipe for Cranberry-Pumpkin Muffins from the recipe cookbook of Recipes-to-go (Bread)

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Cranberry-Pumpkin Muffins

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Cranberry-Pumpkin Muffins Directions

Preheat oven to 350. In a lg. bowl, combine the flours, sugar,
cinnamon, baking powder, baking soda, allspice, and salt. Stir the
ingred. to mix them well. Add the butter, pumpkin, and eggs, strring
the ingred. til they are just moist. Stir in the cranberries. Spoon
the batter into 24 greased muffin cups. Place the muffin tins in the
hot oven. Bake for 40 min. or til tester inserted in center comes out
clean.

Serves: 24

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Cranberry-Pumpkin Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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