Preparation:
Line muffin cups with liners or grease muffin cups well. Coarsely chop 1 cup fresh or frozen cranberries.
In a bowl, sift together:
1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
In large bowl, cream together until light and fluffy:
1 1/4 cup sugar
1/4 cup butter or margarine, softened
Add 2 eggs, one at a time
Stir in 1 cup canned pumpkin
Fold in flour mixture
Fold in cranberries
Spoon into muffin cups, filling to top
Sprinkle with 1/3 cup chopped walnuts.
Bake at 400 degrees for 20-25 minutes and enjoy!
(Makes 18 muffins)
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