Cranberry-Pumpkin Muffins

Preparation tip: Cranberries are easiest to halve when they are frozen.

2 c. all purpose unbleached white flour

1 c. whole wheat flour

1 c. sugar

1 ½ t. cinnamon

1 t. baking powder

1 t. baking soda

¾ t. allspice

½ t. salt(optional)

½ c. butter or magarine, melted

2 ½ c. pumpkin

2 eggs

2 c. cranberries, cleaned and halved

Directions:

Preheat the oven to 350 F. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice and salt. Stir the ingredients to mix them well. Add the butter or margarine, pumpkin, and eggs, stirring the ingredients until they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups or use muffin paper liners. Place the muffin tins in the hot oven and bake the muffins for 20-25 minutes or until a tester inserted in the center of the muffin tin comes out clean.

*Makes approx. 16 muffins

This recipe comes from Jane Brody’s Good Food Gourmet recipe book. It makes a great “fall” breakfast muffin. Hint: purchase cranberries on sale around Thanksgiving time and store in the freezer for use throughout the year.