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Author Topic: Cranberry Pumpkin Muffins  (Read 126 times)

slamduncan

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Cranberry Pumpkin Muffins
« on: November 19, 2017, 07:21:11 am »

Heat oven to 400

2 cups of flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup of Pumplin
1/2 cup canola oil
2 eggs
1 cup of berries Dredged in a bit of flour

Mix the dry and add the wet  DO NOT over mix

Into muffin tin bake 25 - 25 minutes or until a toothpick comes out clean,
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Judi and the Boys, Rhode Island

KysaSD

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Re: Cranberry Pumpkin Muffins
« Reply #1 on: November 19, 2017, 11:22:25 am »

I am allergic to wheat, so I have to use a gluten free flour....but I would be willing to mess with the recipe to come up with a gluten free version.  This sounds really good!
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Kysa, South Dakota, 2 Mountain Horses, a Curly Foxtrotter and a Mini, yes, I am crazy!

Laurie

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Re: Cranberry Pumpkin Muffins
« Reply #2 on: November 19, 2017, 12:50:39 pm »

whole berries?
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slamduncan

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Re: Cranberry Pumpkin Muffins
« Reply #3 on: November 19, 2017, 06:32:45 pm »

Sorry yes fresh or frozen in the bag, not in cans.
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Judi and the Boys, Rhode Island

stablemind

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Re: Cranberry Pumpkin Muffins
« Reply #4 on: November 19, 2017, 07:26:27 pm »

Sounds good, as do the other recipes you shared. I need to print them off.
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slamduncan

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Re: Cranberry Pumpkin Muffins
« Reply #5 on: November 20, 2017, 06:04:09 am »

Thank you.  I have one more to share.  Living here in New England Cranberries are king this time of year and I stash them in the freezer so I can enjoy them all year long.  I'll post the last one later on today.
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Judi and the Boys, Rhode Island

DancerandMe

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Re: Cranberry Pumpkin Muffins
« Reply #6 on: December 11, 2017, 07:32:02 pm »

I keep raisins on hand for salads and snacks. Do you think they would be a good substitute for fresh or frozen nerriesor maybe dry the product out?
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slamduncan

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Re: Cranberry Pumpkin Muffins
« Reply #7 on: December 12, 2017, 05:29:28 am »

I think if you softened the raisins by cooking them in boiling water for a few minutes then cooling them off they would work.  worth a try
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Judi and the Boys, Rhode Island

oncidium

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Re: Cranberry Pumpkin Muffins
« Reply #8 on: December 12, 2017, 05:57:01 am »

I made oatmeal cookies and and I don't use raisins any more.  Dried cherries, or dried cranberries.  So this time I soaked them in brandy the dried cranberries.  Yes the taste cooks out, but water would rinse flavor away.  So 1 cup dried cranberries, and about ΒΌ or more of brandy, and microwaved it for about 30 seconds, stirred them a few times, and let sit for about few minutes, drained them (liquid into a glass to drink right away!!!)  and tossed into the cookies.  I also used toasted whole almonds.  Measure your amount on cookie sheet bake until fragrant, cool, then chop by hand, or spin in food processor.  I usually do a big bag all at once, they are awesome to snack on and as with any nuts toasted in oven is best!  I also toast pecans before putting them in any pie. 

I just made yesterday crystalized ginger.  OMG yum!  Easy EASY.  Fresh ginger. 

O

Heavy unsalted butter user.  Just say no to shortening!

Pro choco chip

Pro bittersweet chocolate

Anti shortening person
« Last Edit: December 12, 2017, 08:12:38 am by oncidium »
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DancerandMe

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Re: Cranberry Pumpkin Muffins
« Reply #9 on: December 12, 2017, 06:45:14 pm »

Good idea to rehydrate and I like the idea of a little brandy.  Thanks!
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