Foodie Friday: Cranberry Pumpkin Muffins

Enjoy the tastes of the fall season with our easy Cranberry Pumpkin Muffin recipe, below. 

It's sure to be a hit with both kids and adults. Children can help measure and sift the dry ingredients, and mix the batter together.

Cranberry Pumpkin Muffins

Makes 12 servings

Ingredients
2 cups flour
3/4 cup sugar (can be reduced to 1/2 cup if preferred)
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 tsp. allspice
1/3 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin
2 cups fresh or frozen chopped cranberries

Instructions

Preheat oven to 400 degrees.

Sift together dry ingredients (flour through allspice) and set aside.

Beat oil, eggs, and pumpkin together until well blended.

Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.

Fold in chopped cranberries.

Spoon into paper-lined muffin cups.

Bake at 400 degrees for 20 to 25 minutes.




Each muffin contains about 200 calories, 7 g total fat, 1 g saturated fat, 35 mg cholesterol, 230 mg sodium, 32 g carbohydrates, and 3 g protein.


For more easy and tasty recipes, browse GwinnettMedical Center’s boards on Pinterest.

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