I'm getting ready for a weekend away with friends, and decided to take some muffins so we can have a quick breakfast before a snowshoeing activity we have planned. I had some cranberries in the freezer and it's snowing, so some comforting winter flavors seemed in order. The muffins turned out moist and yummy. Give these a try.
Orange Cranberry Pumpkin Muffins
Makes 24 muffins
2 eggs, slightly beaten
1 cup brown sugar (NOT packed)
1 cup white sugar
1 cup pumpkin
1/2 cup canola oil
2 Tablespoons orange zest
2 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
Preheat oven to 350 degrees. Spray 24 muffins cups with baking spray or use paper liners.
Heat cranberries with one tablespoon of water until the cranberries burst open. Mash slightly with a fork.
Beat eggs, sugar, pumpkin, oil and orange zest until smooth.
In a separate bowl mix together the flour, spices and salt. Pour the liquid mixture over the dry mixture, then mix together with a spoon just until moistened. Fold in the cranberries and their liquid.
Spoon into the muffin cups and bake for 20 minutes.
Orange Cranberry Pumpkin Muffins
Makes 24 muffins
2 eggs, slightly beaten
1 cup brown sugar (NOT packed)
1 cup white sugar
1 cup pumpkin
1/2 cup canola oil
2 Tablespoons orange zest
2 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
Preheat oven to 350 degrees. Spray 24 muffins cups with baking spray or use paper liners.
Heat cranberries with one tablespoon of water until the cranberries burst open. Mash slightly with a fork.
Beat eggs, sugar, pumpkin, oil and orange zest until smooth.
In a separate bowl mix together the flour, spices and salt. Pour the liquid mixture over the dry mixture, then mix together with a spoon just until moistened. Fold in the cranberries and their liquid.
Spoon into the muffin cups and bake for 20 minutes.
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