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Muffins, Pumpkin Cranberry (P, TNT)
Source: Adapted from "Norene's Healthy Kitchen," by Norene Gilletz
Yield: 12

2/3 cup granulated sugar
1/3 cup canola oil
1 large egg
3/4 cup canned pumpkin puree (not pie filling)
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup dried cranberries (or raisins, chocolate chips...) (I'll be adding chopped crystallized ginger next time!)
1/2 cup pecan pieces (my addition)
Pumpkin seeds for garnish (optional)

Preheat the oven to 350°F/180°C and use paper muffin liners or cooking spray.

In a food processor fitted with the steel blade (or large bowl using an electric mixer), process the sugar and oil until light (about 1 minute).

Add the egg and pumpkin and process 30-45 seconds longer or until well-blended.

Add the flours, baking powder, baking soda, cloves, cinnamon, and salt. Process just until combined. The batter will be thick.

Stir in the cranberries (or whatever else you fancy) with a rubber spatula.

Scoop the batter into the prepared muffin pan, filling each about 2/3 full. Top the batter with a few pumpkin seeds if using. (I didn't have any--pity).

Bake for 20 to 25 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Poster's Notes:
I actually only got 9 muffins out of my batch.

Posted by Chaviva Braun

Nutritional Info Per Serving: N/A