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Saturday, March 26, 2011

Weekly Recipe: March 26

Excuse the blurry picture, but I thought it was better than no picture

Cranberry Pumpkin Muffins

I modified this from the Farm House Cookbook some time back and we love them. The recipe says it makes a dozen, we make about three dozen standard sized muffins from this, so I don't know what they are talking about. We also double the recipe. These freeze beautifully, and are great to keep on hand for breakfasts or coffee with friends.

2 cups whole wheat pastry flour (or white, or AP)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 cup dark brown sugar
1/3 cup mild, light oil (like sunflower or safflower, even coconut oil)
2 large eggs
1 1/4 cup pumpkin puree (we like Winter Luxury or Small Sugar pumpkins the best - you can also use canned)
1/2 cup milk
3/4 cup coarsely chopped pecans or walnuts
2 cups cranberries, fresh or frozen, coarsely chopped

Preheat oven to 400 F. Heavily butter muffin tins.

Sift together flour, baking powder, salt, spices and sugars and set aside. I just use a whisk.

In a medium bowl, whisk together oil, eggs, pumpkin and milk until thoroughly combined. Add the dry ingredients and mix, just until they are moistened. Don't overmix, or muffins will be tough. Fold in the nuts and cranberries. Fill the prepared muffin tins two-thirds full with batter.

Bake in the center of the oven until the muffins are puffed and golden and spring back when touched, 20-25 minutes. Check at 20 minutes. Remove from oven, cool five minutes, remove from tins and serve or cool completely on racks.

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