Pumpkin Cranberry Muffins

Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with wholesome whole wheat, they're great to bring to a brunch.

Yield

12 servings

Ingredients

1 1/4 cups whole wheat flour
3/4 cup granulated (white) sugar
1/4 cup oat bran
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup canned pumpkin
2/3 cup plain yogurt
1/4 cup canola oil
3/4 cup dried cranberries

Directions

Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Fill prepared muffin pan three-fourths full with batter.

Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving (1 muffin): 188 calories, 6 g fat (1 g saturated fat), 37 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map