cranberry pumpkin muffins
Ingredients
- Servings: 24
- 2 eggs, slightly beaten
- 2 cups white sugar
- 1 cup solid pack pumpkin
- 1/2 cup corn oil
- 2 tablespoons orange zest
- 2 1/2 cups all-purpose flour
- 1 tablespoon spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cranberries, halved
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
- beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- mix flour, spice, baking soda, and salt in a large mixing bowl with a fork. make a well in the center of the flour mixture. pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. fold cranberries into the batter.
- scoop batter into prepared muffin cups.
- bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
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