Thursday, March 12, 2015

Try this comforting muffin recipe

We know spring is less than two weeks away, but this cranberry and pumpkin muffin recipe from Stacey Cole, food service director at Friendship Health and Rehabilitation Center, can be a tasty treat any time of year. Cook up a batch for some comforting bites during this rainy week or save it for this year’s fall and winter menu.

Cranberry and Pumpkin Muffin
2 cups all purpose flour
¾ c brown sugar (packed)
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 c canned pumpkin (unsweetened)
2 eggs (lightly beaten)
½ c melted butter
¼ c buttermilk
2 teaspoons vanilla extract
1 c dried cranberries

Directions: Pre-heat oven to 400 degrees F.
Grease or place paper muffin cups in a 12 cup muffin tin Mix all dry ingredients together in a mixing bowl Beat the pumpkin, eggs, butter, buttermilk, and vanilla together in a separate bowl. Gradually mix in the flour mixture into the pumpkin mixture until well blended. Stir in cranberries until evenly blended. Spoon the batter into muffin tins until about ¾ full.

Bake for 20-25 minutes (you can also insert a toothpick in the middle of a muffin and if it comes out clean, they are done) Let the muffins cool for 3-5 minutes. Serve warm or at room temperature

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