If you, like me, happen to have cooked your fall pumpkins and therefore have plenty of frozen pumpkin puree, here's a recipe I just cobbled together that turned out great! It's based on the "Sour Cream Muffins" recipe from the King Arthur Flour Baking cookbook. We had them for breakfast yesterday, and they were so good warm that I ate three of them myself!
Pumpkin Cranberry Apple Muffins
2.5 c whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 c butter
3/4 c sugar
2 eggs
1 c pumpkin puree
1/2 c plain yogurt
1 1/2 cups chopped apples/ fresh cranberries (I used 1/2 an apple and a little less than 1 c cranberries as that's what I had left lying around)
2 Tbs. sugar
Combine dry ingredients in a bowl. Add 2 Tbs. sugar to chopped cranberries.
Cream butter and 3/4 c sugar. Add eggs, pumpkin puree, and yogurt, beating after each addition. Add dry ingredients and mix well. Fold in fruit and refrigerate for at least an hour. If you want to refrigerate overnight (for breakfast muffins!), add the fruit right before baking. Divide into muffin cups and bake at 375 for 25 minutes.
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1 comment:
I love how much you've gotten into cooking, Hilary. So many yummy things made when we were there. Pesto pasta is now one of our favorites. Sounds like this is another recipe I need to try.
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