Pumpkin and cranberry muffins
By: Janet Brinkworth From: Good Food Live
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Pumpkin and cranberry muffins
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- makes 24
Pretty as a picture and tasty to boot, these moreish muffins from Janet Brinkworth making great eating any time of day
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Ingredients
- 225g plain flour
- 100g wholemeal flour
- 125g caster sugar
- 1½ tsp ground Cinnamon
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- ¾ tsp Mixed spice
- ½ tsp Salt
- 125g Butter, melted, plus extra for greasing
- 700g cooked pumpkin, puréed
- 2 Eggs
- 300g Cranberries, halved
Method
1. Preheat the oven to 180C/gas 4 and lightly butter two 12-hole muffin trays, or line them them with paper cups.2. In a large bowl, combine the flours, sugar, cinnamon, baking powder, bicarbonate of soda, mixed spice and salt. Stir to combine.
3. Add the melted butter, pumpkin purée and eggs, stirring well. Fold in the cranberries. Spoon the batter into the prepared muffin trays.
4. Bake for 20 minutes, or until the muffins are risen and golden and a skewer inserted in the centre comes out clean.
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Latest Comment
These turned out well,made just the correct amount to adequately fill 24 muffin cases. I used dried cranberries but it did not state that, should I have used fresh or dried? I was pleased with result anyway. DR