PUMPKIN-CRANBERRY MUFFINS..............
**** we made these yesterday and ohhh the house
was filled with the aroma's of Fall...........
*** enjoy a little "Fall" moment with these muffins"
2 C ALL PURPOSE FLOUR
. 3/4 C SUGAR
. 3 TEASPOONS BAKING POWDER
. 1 TEASPOON GROUND CINNAMON
. 1/2 TEASPOON GROUND GINGER
. 1/4 TEASPOON SALT
. 1 C CANNED PUMPKIN
. 1/2 C VEGETABLE OIL
. 2 EGGS
. 1 C SWEETENED DRIED CRANBERRIES
. 1/4 C CHOPPED PECANS
. COARSE SUGAR, IF DESIRED
1. HEAT OVEN TO 400 DEGREES. 12 MUFFIN CUPS WITH BAKING CUPS
2. MIX FLOUR; SUGAR; BAKING POWDER; CINNAMON, GINGER AND SALT. SIR IN
PUMPKIN; OIL; ;EGGS; CRANBERRIES AND PECANS UNTIL JUST MOISTENED!!!
*** OVERMIXING CAN RESULT IN TOUGH MUFFINS WITH PEAKED TOPS.
DIVIDE BATTER EVENLY IN EACH CUP. SPRINKLE COARSE SUGAR OVER BATTER
IN EACH CUP...
3. BAKE 20-25 MIN OR UNTIL TOOTHPICK COMES OUT CLEAN. ( ** I THOUGHT 18-20
WAS GOOD FOR ME). COOL.
4. MAY SERVE WITH BUTTER OR CREAM CHEESE ON TOP.
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