What do you do when you find you have a can of pumpkin which is close to expiring and some craisins that are getting pretty stale? Well, you find a recipe for pumpkin cranberry muffins, of course!
The one I found is pretty darn good. The batter is thicker, so you can really fill up the muffin cups and they're not too sweet. Plus, the recipe makes just 12 so you don't have tons of these puppies calling your name when you're watching TV in the evenings.
2 cups flour
½ cup packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup pure pumpkin
*1 pkg. (6 oz.) craisins dried cranberries
¼ cup milk
¼ cup molasses
1 large egg
Preheat oven to 350 degrees.
Combine flour, sugar, soda, cinnamon and nutmeg in a bowl.
Combine pumpkin, craisins, oil, milk, molasses and egg into a separate bowl.
Add the wet mixture into the dry ingredients, mixing just until everything is moist. Spoon batter into the cups about 2/3 full (or since the batter is dense, fill them a little fuller and just plan on making 10 muffins like I did)
Bake for *
30 minutes. Let cool for 5 minutes before devouring.
*since I was at the bottom of one of the huge Costco bags of craisins, I used 1 ½ cups.
* I don't ever recall a muffin recipe with a cook time of 30 minutes. I went with 22 minutes, which still seemed long but I thought the extra time might have to do with the consistency of the batter. Mine were finished at 22 minutes and were very moist. So, I'd suggest a cook time of 18-22 minutes.
recipe adapted from: www.verybestbakinglibbys.com
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