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Tuesday, February 9, 2016

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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