Title: Cranberry-Pumpkin Muffins
Categories: Bread
Yield: 24 Servings
| LISA CRAWLEY TSPN00B |
| 2 | c | Flour |
| 1 | c | Whole Wheat Flour |
| 1 | c | Sugar |
| 1 1/2 | ts | Cinnamon |
| 1 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 3/4 | ts | Allspice |
| 1/2 | ts | Salt |
| 1/2 | c | Butter |
| 2 1/2 | c | Pumpkin; thick puree |
| 2 | | Eggs |
| 2 | c | Cranberries; cleaned;halved |
Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon,
baking powder, baking soda, allspice, and salt. Stir the ingred. to mix
them well. Add the butter, pumpkin, and eggs, strring the ingred. til they
are just moist. Stir in the cranberries. Spoon the batter into 24 greased
muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or
til tester inserted in center comes out clean.