Thanksgiving isn't enough ....

I love these muffins!  Two of my favorite foods at Thanksgiving are cranberries and pumpkin pie.  I can't get enough of those tangy deep red cranberries (whole cranberry sauce please - not that jelly stuff for me) and the earthy rich not to sweet spiced pumpkin flavors.  So if you feel that way to ... well - this is the recipe for you.  They are delicious and hearty and full of lovely tang and great texture.  They are also very healthy.  When I am in a hurry and feel the need for a quick breakfast muffins are just right. Not to big, not to small, not to messy, no work. Frankly, you can just cram half in your mouth if you feel the need and sometimes ... well ... sometimes it is necessary. Also, these are a great filling snack at work.  Add a cup of strong aromatic coffee or cold white milk and you are in heaven.  At least as long as the muffin lasts or until your break is over.  Usually I consider muffins to be a small meal so I like them to be substantial and healthy.  You won't find any of those cake type muffins here.  As usual - this goes for most of my my recipes - I tend to like my food a little less salty and sweet than some people so I encourage you to add add a bit more of each if you like those flavors to be a little more dominant.
Pumpkin Cranberry Muffins

1 3/4 c. all purpose flour
3/4 c whole wheat flour
1 1/2 c. wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 tsp. ground ginger
1/3 c. sunflower seeds
1/3 c. pumpkin seeds (or walnut crumbs or pecan crumbs)
1/4 c. white sugar
1 c. brown sugar (lightly packed)
2 eggs
1 c. mashed pumpkin
2 tsp. finely grated orange peel
1 c. milk
1/3 c. yogurt
1 tablespoon orange juice
3 tablespoons canola or olive oil
4 Tbsp butter, melted
2 1/2 c. (generous) thawed cranberries

Mix 3 tbsp. each of oat bran, sunflower seeds and pumpkin seeds (or walnut or pecan crumbs)
in a small bowl and set aside.

Pre-heat oven to 350.
Spray muffin tins with oil.
Whisk dry ingredients (from flour to the brown sugar) in a large bowl.
In another bowl stir together eggs, pumpkin, buttermilk and oil then pour into the dry ingredients
bowl and stir until just mixed. Fold in cranberries.
Fill muffin cups to 4/5 full.
Sprinkle with the topping, gently pressing the topping in a bit.

Bake 17-18 minutes or until the muffin springs back when the top is poked. Remove from oven and let cool 5 minutes then remove from pan.

Makes 18 muffins.

No comments:

Post a Comment